50-Yard Line Hot Dog Fondue

50-Yard Line Hot Dog Fondue

Courtesy of Kraft Kitchens 32 Servings • 5 Min. Prep Time • 1 Hr. Cook Time
Ingredients
3/4 c. CHEEZ WHIZ Cheese Dip
1-1/2 tsp. milk
1/2 tsp. chili powder
1 pkg. (14 oz.) OSCAR MAYER Selects Uncured Angus Beef Franks
32 pretzel sticks

Directions:

1. Mix first 3 ingredients in small slow cooker; cook on MEDIUM 1 hour or until heated through, stirring occasionally. Reduce heat to LOW.

2. Cut each frank into 4 bite-size pieces; heat as directed on package. Insert 1 pretzel stick into each frank piece.

3. Dip franks in CHEEZ WHIZ sauce.

* Special Extra: Serve with fresh vegetable dippers, such as broccoli florets, carrot sticks and/or celery sticks, and assorted NABSICO Crackers.

* To Double: Prepare as directed, doubling all ingredients. Makes 64 servings.

* Variation: Omit pretzels. Do not cut franks into pieces. Mix CHEEZ WHIZ, milk and chili powder in small saucepan; cook on medium-low heat until heated through, stirring occasionally. Heat franks as directed on package; place in hot dog buns. Top with CHEEZ WHIZ sauce. Makes 8 servings.

* Use Your Stove: Mix CHEEZ WHIZ, milk and chili powder in small saucepan instead of slow cooker. Cook on medium-low heat 5 min. or until heated through, stirring occasionally. Place in fondue pot to keep warm while serving.

* Recipe courtesy of Kraft Kitchen

Nutrition:

Calories: 70; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 10mg; Total Carbs: 3g; Fiber: 0g; Sugar: 1g; Protein: 3g; Sodium: 240mg;