2 can (10 3/4 oz each) condensed Cheddar cheese soup
2 cloves garlic, minced
4 egg yolks, beaten
1/2 cup apple cider or juice
Dippers (below)

In earthenware fondue pot, heat soup and garlic over low heat to just below boiling; remove from heat. Stir half of hot soup into egg yolks; blend into remaining soup. Stir in cider; heat through, stirring constantly. Transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Swirl dippers in fondue.

4 servings

Dippers:
Cut-up cooked frankfurters, cooked Mini Meatballs, dill pickle chunks, cut-up French bread and cauliflowerets.