Ingredients:
6 ounces cream cheese, softened 4 ounces Roquefort cheese, crumbled 1/3 cup sour cream 1 tablespoon lemon juice 2 garlic cloves, run through a garlic press (include the oil as well as the crushed pulp) 1/4 cup pecan dust (make this by running pecans through a food processor) 2 or 3 “spluts” of Tabasco sauce Toasted Ciabatta bread cut into cubes Optional: Cooked, peeled and deveined shrimp

Instructions:
Simply blend together the ingredients from the softened cream cheese through the Tabasco sauce. You can mix this by hand with a fork, and be sure to keep mixing so all the ingredients are well blended. Place this into a heated fondue pot. It makes no difference whether the pot is heated by electricity, alcohol burner or candles. Just have enough heat to warm the cheese mixture and keep it in a semi-fluid state. Toast the Ciabatta bread and cut it into cubes. Toasting this bread makes it nice and crispy to the bite so that you know you’re biting into something substantial. You can spear this on small fondue forks for dipping and dining. These bread cubes dipped into the hot cheese make a delicious treat. You can also use the cooked shrimp in combination with this fondue treat, and enjoy a touch of first-class dining. Readers with questions or comments for Dave Kessler may write to him in care of this publication.