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Israeli Fondue

You will need :

2 avocados, halved and stoned

3 teaspoons of lemon juice

1 clove garlic, halved
6 fluid ounces dry white wine

12 ounces grated Edam cheese

2 teaspoons of corn flour

5 tablespoons of sour cream

Cubes of sesame-coated French bread and red and green pepper (capsicum) for dippers.

Preparation method:

Yield: 4 to 6 servings. Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend corn flour smoothly with sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.

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