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Creamy Spinach Artichoke Cheese Fondue

Indulge in the irresistible flavors of this Creamy Spinach Artichoke Cheese Fondue. Perfect for gatherings or a fun dinner at home, this recipe offers a warm, gooey, and delicious cheese dip that goes perfectly with crusty bread, crunchy veggies, and sweet apple slices.
3
25 min
TOTAL TIME
375
CALORIES
$1.26
PER SERVING
Creamy Spinach Artichoke Cheese Fondue
Ingredients
10 INGREDIENTS
8 SERVINGS
Shredded Monterey Jack And Cheddar Cheese Blend
8 oz shredded monterey jack and cheddar cheese blend
Cornstarch
1 tbsp cornstarch
Garlic
3 cloves garlic
minced
White Cooking Wine
1 1/4 cups white cooking wine
Fresh Spinach
1 1/2 cups fresh spinach
chopped
Bread
bread
cubed for dipping
Baby Carrots
1 cup baby carrots
for dipping
Apples
2 large apples
sliced for dipping
Artichoke Hearts
1/2 cup artichoke hearts
drained and chopped
Grated Parmesan Cheese
4 oz grated parmesan cheese
Directions
9 STEPS
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
1
In a medium bowl, combine the shredded Monterey Jack and Cheddar cheese blend and grated Parmesan cheese.
2
Add cornstarch to the cheese mixture and toss gently with your hands to evenly coat the cheese.
3
In a large heavy-bottomed deep pan over medium heat, add the white cooking wine.
4
Whisk in the minced garlic and bring the cooking wine to a bubble.
5
Add the chopped spinach and chopped marinated artichoke hearts; mix well.
6
Let the mixture come back up to a bubble and cook for 1 minute.
7
Gradually add the cheese mixture in four additions, whisking until combined after each addition.
8
Once the fondue is silky smooth, transfer the pan to your serving table surrounded by the cubed crusty bread, baby carrots, and sliced apples for dipping.
9
Alternatively, pour the cheese fondue into a fondue pot set to low and enjoy with the dippers.
Health Info
Macros
38g
CARBS
15g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What kind of cheese should I use for fondue?
How do I prevent the fondue from separating or becoming lumpy?
What kind of bread is best for dipping in cheese fondue?
Can I make fondue in advance?
What can I add to my fondue for extra flavor?
What kind of pot should I use for fondue?
What should I serve with my cheese fondue?
How do I store leftover fondue?