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Pesto Fondue

Notes: 

* Serves 4 (as a dinner)
* Dippers: steamed broccoli, carrots, baguette

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Ingredients: 

3 cups mozzarella cheese, shredded (I used low fat)
1 cup Parmesan cheese, shredded
1 1/2 cups dry white wine
2 tablespoons cornstarch
3 garlic cloves
1/2 cup fresh basil leaves (chopped)
1/4 cup almonds, toasted (can sub pine nuts or walnuts too)
ground pepper to taste


 

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