Mexican Cheese Fondue

Fondue pots must be the most ubiquitous wedding present ever, so go find yours. I'll bet you have one. If you've never used it with your kids, now is the time. They'll think it's the coolest dinner ever.

Anyway, it's hard not to like fondue -- especially the cheese kind. This version is very kid-friendly as it doesn't include wine or expensive French ingredients. The kids and Dave made this for dinner last weekend and there wasn't a drop left-over. This makes enough for four -- 2 adults and 2 kids.

3 Tbs. butter

3 Tbs. flour

1 garlic clove, minced

2/3 cup milk

1/2 cup chicken broth, plus more to thin the sauce if needed

8 oz shredded Monterey Jack or Cheddar cheese

3 Tbs. salsa (mild or hot -- you choose)

Possible dippers: cubes of French bread, pre-cooked broccoli or cauliflower florets, chunks of grilled chicken, sauteed whole mushrooms, red and yellow pepper strips, carrot sticks, jicama slices (almost everything tastes good when it's dipped in cheese!)

1. Melt the butter in a small saucepan over medium heat. Add the garlic and saute until just starting to brown, around 1 minute. Whisk in flour until blended.
2. Whisk in the milk and chicken broth.
3. Continue cooking until it thickens and starts to boil, 2-4 minutes. Reduce heat to low.
4. Gradually add the cheese, stirring until it's melted.
5. Stir in the salsa. If sauce seems too thick, add a little chicken broth.
6. Transfer the sauce to a fondue pot and set the flame to keep it warm.
7. Start dipping