Spinach & Artichoke Fondue

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SPINACH and ARTCHOKE
Northern Gold & Black Butte Reserve
Fondue

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2 Cups Chicken Broth
1 Cup White Wine
Bring to a boil and then add:
2 Tb Lemon Juice
1 Cup Artichokes in water, chopped
3 Tb Garlic, chopped FINE
2 tsp Tabasco
1 CUP Pedrozo's Northern Gold, Shredded
1 CUP Pedrozo's Black Butte Reserve, Shredded
1 tsp White pepper

Stir under low heat until Cheese melts.  Pour into your Favorite Fondue Pot

Serve with:
Cubed Bread
Cauliflower
Apples
Carrots
Grapes
Cooked Baby Red Potatoes (right From Garden Best)
Cooked Steak, Chicken or Prawns