Pesto-Ricotta Fondue

3/4 cup (about 1 ounce) packed fresh basil
2 large cloves garlic, peeled
1 cup (about 4 ounces) part-skim or fat-free ricotta cheese
1/3 cup (about 1-1/3 ounces) grated Asiago or Parmesan cheese
1-1/2 cup chicken stock
2 tablespoons lemon juice
1 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon cold water
1/3 cup chopped reconstituted sun-dried tomatoes*, not oil packed
Salt and fresh ground black pepper to taste
For dipping: Grilled bite-size pieces of asparagus, scallops, salmon and tuna

In a blender or food processor, blend basil and garlic until finely chopped. Add ricotta and Asiago cheeses, blending until well combined.

In a medium-size heavy-bottomed saucepan, heat the chicken stock and lemon juice over medium heat. Stir in basil mixture until well blended.

In a small cup stir together the cornstarch and cold water. Add to the fondue and cook, stirring until thickened; do not let boil.

Stir in sun-dried tomatoes. Season with salt and pepper. Transfer fondue to a ceramic or enamel fondue pot and keep warm over a burner.

Serve with bite-size pieces of grilled asparagus spears, scallops, salmon or tuna.

Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.

*Note: To reconstitute sun-dried tomatoes, pour boiling water over tomatoes in small bowl. Let stand 15 minutes or until softened.

Servings: 10
Source: American Dairy Association