Three varying types of cheese melt together to create this ultimate cheesy dip. Opt to serve with an array of fresh veggie and fruit dippers for an appetizer with a low-carb focus.

Dill and Triple-Cheese Fondue

Bring 1 cup wine to a boil in a small saucepan over medium heat. Reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat; cool for 10 minutes.

Toss together dill Havarti and onion &amp; chive white Cheddar cheeses, corn starch and dill in a medium bowl until cheeses are well coated with corn starch. Set aside.

Melt butter in a medium saucepan over medium-low heat. Remove saucepan from heat; add wine and cream cheese. Return to heat and cook for 5 to 6 minutes or until melted, whisking occasionally. 

Reduce heat to low. Gradually whisk in one-third of the shredded cheese mixture, whisking until melted. Continue whisking in remaining cheese mixture, one-third at a time, until cheeses are melted. Whisk in mustard and salt. Gently simmer, uncovered, for 4 to 5 minutes or until thickened, whisking frequently. Do not let cheese mixture reach over 150 degrees.

To serve, pour cheese into a fondue pot. Keep warm on the warming setting (below 150 degrees). If cheese sauce becomes too thick, stir in a small amount of additional wine. Serve with desired fresh vegetables and fruit, crackers and/or toasted bread cubes, if desired.