CHEESE-SOUR CREAM FONDUE

6 slices bacon 

1/4 cup minced onion 

2 teaspoons all-purpose flour

1 pound sharp process American cheese, shredded (4 cups)

2 cups dairy sour cream

1 teaspoon Worcestershire sauce

In saucepan fry bacon till crisp; drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook onions in reserved drippings till tender but not brown. Stir in flour. Add remaining ingredients. Cook over low heat, stirring constantly, till cheese is melted.

Pour into fondue pot. Top with bacon. Place over fondue burner. Spear dipper with fondue fork; dip into fondue. Makes 6 to 8 servings.

Suggested dippers: Hard rolls, rye bread, mushrooms.