Creamy Veggie Fondue

1/4 C Milk
1/4 C White wine (we prefer Sauvigon Blanc)
1 8 oz. block Cheddar cheese, shredded
1 8 oz. block Monterey Jack cheese, shredded
1 package cream cheese, softened
1/4 C chopped green onions
1/4 C frozen chopped spinach, thawed and drained
1 t ground dry mustard
1 t ground cayenne pepper
1 t garlic powder
1 t coursely ground black pepper
lemon juice

Directions:

1. In a medium saucepan over low heat, heat white wine first. Then, add shredded cheeses and melt, stirring frequently. Add cream cheese, and cook until mixture is smooth and melted, about 10 minutes. Add milk, stirring frequently. Add liberal amounts of lemon juice to ease stringiness, if needed. Heating the wine, adding the cheeses, and THEN adding the milk prevents the milk from curdling.

2. Stir in green onions, spinach, and spices. Continue cooking until all ingredients are well-blended, about 10 minutes.

3. Transfer to fondue pot to keep warm.

Dipping suggestions:
French bread, 1 inch cubes
Broccoli
Bell peppers pieces
Baby Carrots
Celery pieces
Cauliflower
Ritz crackers
Tortilla chips