CHEDDAR CHIPOTLE FONDUE

2 cups shredded sharp pasteurized, processed Cheddar cheese
1/2 cup dry white wine
1/2 cup heavy (whipping) cream
2 tablespoons Dijon mustard
1 tablespoon pureed chipotles in adobo sauce
FOR SERVING:
toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables.

Mix all ingredients in medium saucepan. Cook on low heat until cheese is melted and mixture is heated through, stirring constantly.

Serve in fondue pot, dipping with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables.

Makes 24 servings
Adapted from source: Kraft