3/4 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. GREY POUPON Dijon Mustard
2 cups CRACKER BARREL Sharp Cheddar Cheese
Bring broth to boil in medium saucepan. Meanwhile, mix cornstarch and mustard. Whisk mustard mixture into broth. Stir in cheese. Cook on medium heat 10 min. or until cheese is melted and sauce is blended, stirring constantly.Pour into fondue pot or hollowed-out bread loaf. Serve with assorted dippers, such as cut up bell pepper strips, pretzels, apple chunks and broccoli florets.