“Recipe created by Kelly Ryan, wife of Coach Ryan, University of Wisconsin.” - by Hidden Valley® Ranch
Ingredients
Adjust Servings
Original recipe yields 2 - 1/2 cups
Directions
- In a heavy, 4-quart saucepan over medium-low heat, melt the butter. Add the tomatoes and saute, stirring frequently, until the tomatoes just begin to soften, about 2 minutes. Add the package of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and stir gently to dissolve the seasoning mix.
- While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese.
- Add the wine to the tomato mixture, stir once, and then add the cheese, a handful at a time. Heat and stir until the cheese is completely melted. Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately.
Nutrition
Amount Per Serving (20 total)
- Calories
- 98 cal
- 5%
- Fat
- 8 g
- 12%
- Carbs
- 1.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Great recipe although I made a couple of small changes. Added 2 cloves of pressed garlic at end of tomatoes cooking and mixed 1/2 cheddar and 1/2 monterey jack, and used drained and squeezed canned t..." See moreomatoes; 1/2 diced and 1/2 with chilies. AWESOME! Yeah, we licked the pan!"
FANTASKMANJAR
"I really liked this recipe. It is much better than some other cheese fondue recipes I've tried. The only reason this didn't get 5 stars is that I found it to be a little too pungeant. Others who tr..." See morey this recipe might disagree. The second time I made it I tried using mild cheddar as opposed to sharp, but it still had a pungeant flavor. I love the addition of the tomatoes. Definately a keeper. "
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