Greek Fondue with Red Bell Peppers, Oregano and Feta

Toss Emmentaler cheese and cornstarch in large bowl. Bring wine, lemon juice and half of garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to wine and whisk until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in ouzo.

Mix in olives, bell peppers, 2 teaspoons oregano and remaining minced garlic. Transfer to fondue pot and keep warm over fondue burner. Sprinkle feta cheese and remaining 1 teaspoon oregano over fondue and serve. Accompany with a platter of assorted dippers, fondue forks and plates.

DIPPERS: Cubed crusty bread, fresh fennel wedges, red bell pepper squares, 1-inch pieces of broiled or grilled leg of lamb, cooked large shrimp.