Do you still have that fondue pot you got as a wedding present? Do you have one like this one from the 70's or do you have one of those fancy electric jobs? Do you ever use it? Well, that chapter in 
our culinary lives has not gone away. It seems that Fondue is back!! So go clean out that closet and find that fondue pot and make this yummy dish.
Fondue is fun for the family or for a party or just for the two of you. There's something about dipping bread cubes in this hot cheesey concoction that is deeply satisfying and a lot of fun.
Here's all you need:our culinary lives has not gone away. It seems that Fondue is back!! So go clean out that closet and find that fondue pot and make this yummy dish. Fondue is fun for the family or for a party or just for the two of you. There's something about dipping bread cubes in this hot cheesey concoction that is deeply satisfying and a lot of fun.
10 ounces sharp cheddar cheese spread (Pkg or jar)
16 ounces cream cheese
1/4 cup finely chopped green onion
1/2 cup mayonaise
2 6.5 ounce cans of crab meat drained and flaked or 3/4 lb fresh crabmeat
1 teaspoon Worchestershire sauce
1 teaspoon Tony Chachere's or Old Bay Seasoning
1/4 teaspoon Tobasco (more to taste)
1/4 cup beer
french bread cubes.
In double boiler over low heat, combine cheeses, stirring till smooth. If you don't have a double boiler use a metal bowl over a pan of simmering water.
Transfer to fondue pot or chafing dish. Stir in remaining ingredients except bread. Make sure everything is gently mixed and well warmed.
Dip with bread cubes. Serves 4-5.