Recipes

Spinach & Artichoke Cheese Fondue

December, 2015

  • Spinach & Articoke Cheese fondue3 oz white wine or vegetable broth
  • ¼ cup fresh, chopped spinach
  • ½ cup drained and chopped marinated artichoke hearts
  • 2 cloves garlic, minced
  • 3 oz Butterkäse cheese, shredded
  • 3 oz Fontina cheese, shredded
  • 1 tbsp grated Parmesan
  • 1 tbsp flour
  • Tabasco, to taste

Combine Butterkäse and Fontina in a bowl, and toss with flour.

Heat your vegetable broth or wine in a double boiler. When hot (not boiling), add the garlic, spinach, artichokes, and mix well. Bring the mixture back up to temp, and stir in the Butterkäse and Fontina a little bit at a time, waiting between each addition for the cheese to melt. Stir in the Parmesan and Tabasco to taste. Transfer to a heated fondue pot, and start dipping.

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