By: Maggie Kirwan
The spring season is a busy time of year.
As outdoor activities become more frequent, it is important to keep with a daily diet including dairy so your bones stay strong to sustain your much-needed activity.
During this time of year, there are usually more get-togethers and parties for people to enjoy the weather or celebrate special occasions.
While Cinco de Mayo is around the corner, along with many graduations, there is a need for delicious and different recipes.
As the party invitations pour in, here is a recipe to make to bring along to the host. Don’t forget three dairy products a day is the healthy way!
Yield: Nine servings.
1½ cups (about six ounces) shredded jalapeno pepper Jack cheese.
1½ cups (about six ounces) shredded white Cheddar cheese.
2 tablespoons plus 1 teaspoon cornstarch.
1½ cups chicken broth.
1 tablespoon lemon juice.
1 teaspoon minced garlic.
¼ teaspoon dried oregano leaves.
½ teaspoon ground cumin.
2 tablespoons thinly sliced green onions.
2 tablespoons chopped ripe black olives.
In a medium-size bowl, toss the cheese with the cornstarch.
In a medium-size heavy-bottomed saucepan, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering.
Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the green onions and olives.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with fresh vegetables for dipping.
For dipping: sugar snap peas, baby corn, broccoli florets, asparagus spears, miniature carrots with tops, tear-drop yellow and red cherry tomatoes, jicama and tortillas.

