*Update- You can check out my segment on WDTN’s Living Dayton for a video on how to make this recipe!
As you all probably have heard also, I have absolutely no culinary skills.
Well, that was until I started this program. I’ve gotten a sort of “kitchen confidence” that I’m loving, and really running with.
To the point where I’m coming up with recipes.
That actually taste good.
I know, right?
My first, is actually the Ragu Fondue I’ve mentioned on my Facebook and Twitter pages.
So I’m going to share it with you! This recipe serves 15-20 as an appetizer easily, and is super simple to put together.Can you believe I made it just for the 3 of us? Needless to say, we had lots of snacks over a 3-day period.
What you’ll need:
- 4 quart crock pot (Reynolds Slow Cooker Liner optional, but highly recommended. I never make this recipe without it!)
- 1 small package of processed cheese block
- 1 jar of Ragu’s Traditional Old World Style
- 1/2 cup red wine (dry is preferred- if you do not want to serve it with wine, beef broth is fine as well)
- 2 cups mozzarella cheese shredded.
- 1/4 tsp garlic powder
- salt and black (freshly ground if available) pepper to taste
- 1 large loaf of Italian bread- cut in 1″ cubes, cauliflower bits, baby carrots (basically anything dippable)
If you’re not using a Reynolds Slow Cooker Liner, be sure to spray the inside of the crock with any non-stick spray. You’ll thank me later.
Cube the processed cheese block- then mix all cheeses, Ragu’s Traditional Old World Style Pasta Sauce, wine and garlic powder in the crock-pot and cover with the lid. It should look something like this:
Cook on “high” for 45 minutes to an hour, stirring occasionally. When smooth and creamy, add salt and pepper to taste.
Very little prep, hardly any maintenance = the perfect appetizer for any event! The best part, is that there are 2 servings of vegetables in every 1/2 cup of sauce. Pair that with dippable veggies (my daughter will eat anything if she can dip it in something) and you’ve got a great nutritious snack on hand. you can even refrigerate or freeze leftovers in smaller containers- or cut the recipe in half.
I can’t wait for you to try this recipe! When you do, be sure to tell me what you and your guests thought about it. Also, feel free to share with anyone you know! I’ll be posting this on Ragu’s Facebook page, and including it on Twitter as well. Make sure you join in the conversation!