RAVIOLI FONDUE DIPPERS

FOR THE FONDUE:
1 1/2 cups (about 6 ounces) shredded Swiss cheese
1 1/2 cups (about 6 ounces) shredded domestic Gruyère or Gouda cheese
1/4 cup (about 1 ounce) grated Parmesan cheese
2 tablespoons plus 11/2 teaspoons cornstarch
1 cup diced red bell pepper
2 tablespoons butter
1 cup vegetable or chicken broth
1 cup milk
1/4 cup lemon juice
2 tablespoons fresh dill, chopped (OR 2 teaspoons dried dill weed)
1/8 teaspoon ground nutmeg
Salt, to taste
Ground white pepper, to taste
FOR DIPPING:
Assorted filled ravioli and/or tortellini prepared according to package directions, drained

TO PREPARE THE FONDUE:
In a medium-size bowl, toss the cheeses with the cornstarch.

In a medium-sized, heavy-bottomed saucepan, cook the red pepper in the butter over medium heat 2 to 3 minutes.

Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese/cornstarch mixture, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, nutmeg, salt and pepper.

TO SERVE:
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately, using ravioli or tortellini for dipping.

Makes 14 servings
Source: American Dairy Association