1 tbsp. butter
6 green onions, chopped
1/2 tsp. dried minced garlic
10 oz. can cream of mushroom soup
1/2 c. wine vinegar mixed with 1/2 c. water
2 1/2 c. coarsely grated Swiss cheese
1 1/2 c. coarsely grated Monterey Jack cheese
1/2 tsp. nutmeg
1/4 tsp. cayenne pepper
1/2 tsp. dried, crushed dill or tarragon, chervil, fennel
1 lb. lunch meat pieces

In chafing dish or skillet, melt fat and saute onions and garlic until golden. Reduce heat to low, add undiluted soup and wine vinegar mixture. Stirring constantly, add cheese and seasonings. Do not permit it to boil, but heat thoroughly. Serve from a chafing dish, fondue pot, or individual bowls as dip for meats. Serve with bread and salad. Serves 8.