Fondue For Crusty French Bread

1. Place cheese, soup and garlic spread in heavy pan and heat till melted.

2. Add sour cream till mixed and hot.

3. Transfer to fondue pot and serve with French/ sourdough bread cubes.

4. Fills fondue pot.

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Nutrient	Quantity
Total fats	89.01 g
Protein	11.224 g
Carbohydrates	21.298 g
Energy	910.8 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3404 g
Water	336.122 g
Aspartic acid	1.2052 g
Calcium, Ca	464.6 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0368 g
Lutein + zeaxanthin	18.4 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0828 g
Fatty acids, total saturated 22:0	0.0506 g
Carotene, beta	115 g
Niacin	0.4278 mg
Vitamin A, RAE	570.4 g
Fatty acids, total trans-polyenoic	0.598 g
Arginine	0.5382 g
Riboflavin	0.7728 mg
Fatty acids, total trans-polyenoic 22:4	0.0046 g
Fatty acids, total polyunsaturated 15:0	0.7866 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3128 g
Fatty acids, total saturated 20:1	0.1334 g
Glutamic acid	3.0958 g
Sodium, Na	142.6 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3524 g
Total lipid (fat)	89.01 g
Manganese, Mn	0.069 mg
Proline	1.426 g
Fatty acids, total saturated 16:0	23.7084 g
Fatty acids, total saturated 8:0	0.667 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0148 g
Choline, total	88.32 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.3726 g
Fatty acids, total polyunsaturated 18:1 t	3.0636 g
Sugars, total	15.686 g
Serine	0.8786 g
Fatty acids, total saturated 10:0	1.7388 g
Fatty acids, total saturated 18:0	8.4272 g
Fatty acids, total saturated 20:4 undifferentiated	0.115 g
Vitamin B-6	0.1886 mg
Selenium, Se	17.02 g
Ash	2.346 g
Menaquinone-4	27.6 g
Fatty acids, total saturated 18:1 undifferentiated	18.9934 g
Pantothenic acid	2.1712 mg
Phenylalanine	0.7222 g
Copper, Cu	0.0828 mg
Betaine	2.76 mg
Thiamin	0.092 mg
Retinol	556.6 g
Methionine	0.3588 g
Iron, Fe	0.322 mg
Carbohydrate, by difference	21.298 g
Phosphorus, P	349.6 mg
Folate, total	27.6 g
Tocopherol, gamma	1.38 mg
Fatty acids, total saturated 4:0	0.1426 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0276 g
Alanine	0.5336 g
Cholesterol	271.4 mg
Valine	0.897 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0874 g
Fatty acids, total saturated 18:2 undifferentiated	2.9808 g
Glycine	0.3496 g
Fatty acids, total saturated 14:0	7.4796 g
Zinc, Zn	1.518 mg
Isoleucine	0.7498 g
Fatty acids, total saturated 12:0	2.0562 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.7268 g
Fatty acids, total polyunsaturated	3.68 g
Fatty acids, total saturated 14:1	0.6164 g
Fatty acids, total polyunsaturated 17:1	0.0322 g
Leucine	1.4812 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.598 g
Tocotrienol, alpha	0.092 mg
Vitamin A, IU	2056.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0506 g
Folate, DFE	27.6 g
Tryptophan	0.1932 g
Vitamin C, total ascorbic acid	4.14 mg
Fatty acids, total polyunsaturated 16:1 c	1.3524 g
Fatty acids, total polyunsaturated 18:1 c	15.9298 g
Fatty acids, total saturated 20:0	0.1242 g
Fatty acids, total saturated 6:0	0.9338 g
Lactose	15.686 g
Tyrosine	0.6992 g
Vitamin B-12	0.966 g
Vitamin K (phylloquinone)	6.9 g
Fatty acids, total saturated	46.644 g
Histidine	0.4232 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0276 g
Fatty acids, total monounsaturated	21.1324 g
Threonine	0.6532 g
Folate, food	27.6 g
Fatty acids, total polyunsaturated 17:0	0.4968 g
Fatty acids, total polyunsaturated 24:0	0.0276 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0046 g
Cryptoxanthin, beta	4.6 g
Vitamin E (alpha-tocopherol)	1.748 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0046 g
Fatty acids, total trans	3.6616 g
Fatty acids, total trans-monoenoic	3.0636 g
Magnesium, Mg	46 mg
Lysine	1.265 g
Potassium, K	575 mg
Fatty acids, total polyunsaturated 24:1 c	0.0046 g
Cystine	0.1334 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 jar	0	0	0
Cream	2 cups	910.8	21.298	89.01
sharp cheddar cheese	1	0	0	0
campbell cream shrimp soup	2 cans	0	0	0