1 tablespoon unsalted butter
1 tablespoon minced green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
2 cups dry white wine
8 ounces Cabot Pepper Jack, grated (about 2 cups)
8 ounces Cabot 75% Reduced Fat Cheddar, grated (about 2 cups)
Pinch grated nutmeg
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon slivered fresh basil leaves

1. In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.

2. Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.

3. Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly. In small bowl, stir together cornstarch and water; whisk mixture into fondue. Serve sprinkled with basil and surrounded with vegetables.

Nutrition Analysis
Calories 118, Total Fat 7g, Saturated Fat 5g, Sodium 182mg, Carbohydrates 1g, Dietary Fiber <1g, Protein 8g, Calcium 203mg