From Shelly Carey
Ingredients
2 (11 oz) cans fiesta nacho cheese soup, undiluted
1 ½ cups (6 ounces) shredded Monterey Jack cheese
¾ cup pizza sauce
½ cup milk
1 teaspoon dried Italian seasoning
½ cup chopped pepperoni
Directions
Combine first five ingredients in a heavy saucepan, cook over medium heat, stirring constantly, until cheese melts and mixture is smooth. Stir in pepperoni. Spoon mixture into a fondue pot or chafing dish. Serve in a homemade “bowl of bread” or with your favorite chips or homemade Pillsbury breadsticks. Yield: 4 cups.
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