Kraftfoods.com has a place to sign up for their quarterly magazine (it's free!), and I have actually gotten several recipes from there. The point of the publication, obviously, is to push Kraft products, but they are all substitutable, and it's a bunch of new ideas to stall my dinner burnout every now and again. This last issue had this recipe, which we tried last night, with the following variations: 1. Low-fat Velveeta--I don't know what difference full-fat Velveeta would make, since it seemed cheesy and creamy enough for us.
2. Served with cooked bowtie pasta, cubed whole-wheat french bread, raw carrots, steamed asparagus, grape tomatoes, and broccoli florets. All were hits. I might not do both pasta and bread next time, since those were the last things to be eaten, and the pasta is the most time-consuming of the dipping items.
3. Dished the dip out onto the girls' plates rather than run the risk of double-dipping.
4. Used fat bamboo skewers instead of fondue forks because:
a. we have no fondue forks, and
b. regular forks would have been boring.
It was a hit. The vegetables all disappeared quickly, and the "fundue" sauce was good enough to do again. I'm sure it's at least slightly healthier than just plain cheese fondue, and it stays runny in the bowl because of the tomato/spaghetti sauce, so you don't need a fondue set.
I thought this last issue had some especially promising recipes. We are going to try the dijon almond chicken and the bruschetta-stuffed chicken breasts as well.