Cooking Directions

• Stir 1/4 cup broth and the cornstarch in a small bowl until the mixture is smooth.
• Rub a 2-quart heavy saucepan with the cut sides of the garlic.  Stir the remaining broth and wine in the saucepan and heat over medium heat until the mixture is hot but not boiling.  Stir in the lemon juice.
• Add the cheese, 1/2 cup at a time, stirring until the cheese is melted before adding more.  Stir in the cornstarch mixture and heat to a boil.  Reduce the heat to low.  Cook and stir for 1 minute.  Season with the nutmeg and black pepper.
• Pour the cheese mixture into a fondue pot or slow cooker.  Serve warm with the bread cubes for dipping.

Ingredients

• 1 cup Swanson® Chicken Broth
• 1 tablespoon cornstarch
• 1 clove garlic, cut in half
• 0.5 cup dry white wine
• 1 tablespoon lemon juice
• 4 cups shredded Swiss cheese(about 16 ounces), at room temperature
• 0.25 teaspoon nutmeg
• 0.25 teaspoon ground black pepper
• 1 loaf French bread, cut into cubes