Cheese-Mushroom Fondue

Ingredients

2 cans (10 3/4 ounces each) cream of mushroom soup
1 pound Cheddar cheese, shredded
1 cup Roberts Sour Cream
1/4 cup prepared mustard
2 teaspoons Worcestershire sauce
1/4 cup finely chopped chives

Preparation

Heat soup in saucepan. Over low heat, add cheese, sour cream, mustard and Worcestershire sauce. Stir until cheese is melted. Stir in chives just before serving. Transfer to fondue pot and serve with vegetable or fruit dippers or cocktail sausages.

Yield: 1 1/8 quarts