4 ounces cream cheese
8 ounces sharp cheddar cheese, freshly shredded
4 ounces Monterey jack cheese, freshly shredded
1 tablespoon flour
1/2 teaspoon cayenne
3/4 cup heavy cream
1/2 cup chopped toasted pecans
1 green onion, chopped
Blend cheeses, flour, cayenne, and cream in a food processor until smooth. Put in a small fondue pot or slow-cooker to let melt, about 20 minutes. Sprinkle with nuts and onion and serve with crackers.
Note: Nutritional analysis is per serving.