1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 28-ounce can diced tomatoes seasoned with oregano, basil and garlic
1 cup dry white wine
2 8-ounce blocks reduced-fat or regular cream cheese, cut into 1-inch cubes
1 cup shredded Monterey Jack Cheese
Chopped fresh basil, for garnish
French bread or bagel chips, for dipping
Heat the olive oil in a large skillet over medium-high. Add the onion and garlic and sauté until onion is very soft, about 8 minutes. Add the diced tomatoes and wine and simmer 10 minutes, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot and serve with cubed French bread or bagel chips for dipping
Posted: 4/10/2007 12:00:00 AM