50-Yard Line Hot Dog Fondue

K:25400v0:54413

aver age r ating

r ead r eview s (24) pr ep tim e to tal tim e m ak es 5 min 1 hr 5 min 24 ser vings, 1 appetizer each

what you need

3/4 cup CHEEZ WHIZ Cheese Dip 1-1/2 tsp. Milk 1/2 tsp. Chili pow der 1 pkg. (1 lb.) OSCAR MAYER XXL Pr emium Beef Fr anks 24 small pr etzel sticks

make it
MIX CHEEZ WHIZ, milk and chili powder in small slow cooker. Cook on MEDIUM 1 hour or until heated through, stirring occasionally. Reduce heat to LOW. CUT each frank into 4 bite-sized pieces. Heat franks as directed on package. Insert 1 pretzel stick into each frank piece. DIP franks into CHEEZ WHIZ mixture to serve.

kraft kitchens tips

Jazz It Up Or serve with fresh vegetable dippers, such as broccoli florets, carrot sticks and/or celery sticks, and assorted NABSICO Crackers. Use Your Stove Mix CHEEZ WHIZ, milk and chili powder in small saucepan instead of slow cooker. Cook on medium-low heat 5 minutes or until heated through, stirring occasionally. Place in fondue pot to keep warm while serving. Variation Omit pretzels. Do not cut franks into pieces. Mix CHEEZ WHIZ, milk and chili powder in small saucepan; cook on medium-low heat until heated through, stirring occasionally. Meanwhile, heat franks as directed on package; place in split hot dog buns. Top each frank with 2 Tbsp. CHEEZ WHIZ mixture just before serving. Makes 6 servings.

nutritional information