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Ingredients

• 2 cloves of garlic, minced
• 1/4 of a medium onion, minced
• 1 cup dry Italian white wine
• 2 tablespoon flour
• 1 cup grated mozzarella
• 1 cup grated provolone
• 1/2 cup grated parmesan
• 1/4 cup grated romano
• 1/4 cup grated asiago
• 8 sun-dried tomatoes, minced
• 2 roma tomatoes, diced
• 1 tbsp pesto
• 1 tbsp olive tapenade (or minced olives)
• 6 fresh basil leaves, slivered
• 1 tbsp fresh chives, minced
• Dippers: bread, crostini; cherry tomatoes; mushrooms, Italian sausage, roasted asparagus, artichoke hearts, prosciutto wrapped around breadsticks, olives, etc.

Description

I Made This Recipe For Fondue Night In My Cooking Club. Be Sure To Toss The Flour Or Cornstarch In The Cheese Before Adding It To The Fondue So It Doesn't Clump.

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