Difficulty: Easy - for beginners
1 clove garlic, cut in half
1 can (10 1/2 oz) condensed chicken broth
2 cans (10 1/2 oz each) condensed cheddar cheese soup
1 c water
1/2 c Chablis or dry white wine
1 Tbs dijon mustard
1 Tbs cornstarch
1 lb shredded Emmentaler or Gruyere cheese at room temperature
1/4 tsp ground nutmeg
dash ground pepper
Bread cubes or vegetables for dipping
Rub the inside of a 6 qt crock pot with the cut halves of garlic. Discard the garlic. Stir in the broth, soup, water, wine, mustard, cornstarch, cheese, nutmeg, and black pepper. Cover and cook on low for 1 hour or until the cheese is all melted. Stir occasionally.
Serve with bread or vegetables for dipping.