Cheese Fondu

Second day of Cheese recipies. Five more days to go and so many diferent tasts.
I find Fondue so wonderful. I love dipping sauces and of course cheese goes with everything, from vegies, fruit, meat and bread.

2 cans (11 oz each) condensed Cheddar cheese soup
1/4 cup dry white wine or apple juice
2 cups shredded Swiss or Cheddar cheese (8 oz)
1/4 teaspoon garlic powder
1/8 teaspoon red pepper sauce
4 medium green onions, finely chopped (1/4 cup)
Bite-size pieces French bread, if desired
Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired

1.In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.

2.Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)