Ingredients
1 clove garlic, cut in half1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup1 cup water0.5 cup chablis wine1 tablespoon Dijon-style mustard1 tablespoon cornstarch4 cups shredded Gruyère cheeseor Emmentaler (about 1 pound), at room temperature0.25 teaspoon nutmeg0.25 teaspoon ground black pepper1 package Pepperidge Farm® Garlic Bread, prepared and cut into cubes3 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
Instructions
Rub the inside of a 5 1/2-quart slow cooker with the cut sides of the garlic. Discard the garlic. Stir the broth, soup, water, wine, mustard, cornstarch, cheese, nutmeg and black pepper in the cooker.Cover and cook on LOW for 1 hour or until the cheese is melted, stirring occasionally.Serve with the garlic bread and vegetables on skewers for dipping.
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