1678. CHEDDAR, ASPARAGUS, SPINACH and BACON FONDUE

yields about 6 servings or about 6 cups


1/4 pound bacon
2 tablespoons olive oil
1 medium onion, diced
4 cloves fresh garlic, minced
1 bunch fresh asparagus, hard ends removed, diced
1 cup low-fat milk
1 (10-ounce) can cream of mushroom soup
1 cup fresh spinach leaves, finely diced
1/2 pound sage cheddar, shredded
1/2 pound white cheddar, shredded
1/2 pound smoked cheddar, shredded
Hot sauce, optional
1 baguette
1 loaf sourdough bread
3 Pink Lady apples, or any you prefer, cores removed, sliced

In a medium pan or in the oven, cook bacon until crisp and brown. Drain the fat and crumble bacon. Set aside. In large pot over medium heat, add olive oil and saute onion, garlic and asparagus for about 5 minutes, or until they start to soften and onion and garlic turn golden. Reduce heat to medium-low and add milk, mushroom soup and spinach. Mix ingredients until base is smooth. Add cheeses and stir constantly (reduce heat if necessary to prevent burning) until melted and smooth. Add bacon and hot sauce, if desired. (Add more milk if mixture is too thick.) Serve fondue with baguette, sourdough bread and apples.


bacon recipe courtesy of: Santa Barbara Certified Farmers Market Association, 232 Anacapa Street, Suite 1A, Santa Barbara, California 93101, (805) 962-5354