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1 package (16 oz. ) process cheese loaf (Velveeta), cut into cubes
2 cups shredded mozzarella cheese (8 oz. )
1 jar (28 oz. tomato pasta sauce
1/2 cup dry red wine or beef broth
1 loaf Italian bread, cut into 1 inch cubes
Spray inside of 2 - 3 1/2 quart slow cooker with cooking spray.
Mix cheeses, pasta sauce and wine in slow cooker.
Cover and cook on high 45-60 minutes or until cheese is melted. Stir until cheese is smooth.
Scrape down side of cooker with rubber spatula to help prevent edge of fondue from scorching. Turn heat to low.
Serve with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours. 48 servings (2 Tbs. each)
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