ISRAELI FONDUE

    2              Avocados, halved and stoned
    3 tsp.         Lemon juice
    1              Clove garlic, halved
    6 oz           Dry white wine
   12 oz           Grated Edam cheese
    5 T            Sour cream
                         
Cubed French baguette or Italian semolina bread cubed,
and sliced red & yellow sweet peppers for dipping.
 
Scoop out avocado and mash in bowl; mix in lemon juice.
Rub inside of fondue pot with garlic, then pour in wine
and heat until bubbling. Fold in cheese and cook until 
melted,    stirring frequently. 
Add sour cream and avocados. Continue to cook for 4-5 minutes 
until thick and smooth, stirring frequently. 
Serve with cubes of bread and red and green pepper.   

T = tablespoon