Fans of spinach-artichoke dip will love this sweet and buttery fondue made with Parmesan and a touch of Asiago.
Ingredients:
2 cups heavy cream
1 pound cream cheese, cubed
2 cups grated Parmesan cheese
½ cup grated Gruyère cheese
1 cup frozen spinach, thawed, drained
½ teaspoon salt
½ teaspoon black pepper
Artichokes, for serving
Tortilla chips, for serving
Directions:
1) In a large bowl, beat together cream and cream cheese. Add remaining ingredients; stir well. Transfer to a fondue pot and bring to a boil over high heat, stirring occasionally. Serve warm with artichokes, bread, and tortilla chips.
Chocolate Fondue recipe
Ingredients:
1 ½ cups sugar
1 ¼ cups water
¼ cup corn syrup
1 cup unsweetened cocoa powder, sifted
¾ cup heavy cream, plus more, as needed
5 ounces chocolate, chopped
1 tablespoon whipping cream
Favorite cake, cubed, for serving
Fresh fruit, cubed, for serving
Directions:
Combine sugar, water, and corn syrup in a medium pot; bring to a boil over high heat. Simmer 15 minutes, until liquid reduces by almost half.
in chopped chocolate and whipping cream. Transfer to fondue pot to keep warm.
Serve with cake and fresh fruit.
Asiago Fondue recipe
This fondue recipe is speckled with thyme, champagne, and Asiago cheese. It’s an artisanal recipe that will make your kitchen feel like a European bistro.
Ingredients:
1 tablespoon butter
1 clove garlic, minced
½ teaspoon dried thyme
French bread, for serving
Apple slices, for serving
Directions:
1) Melt butter in a fondue pot over medium heat. Add garlic and thyme; cook until fragrant, about 60 seconds.
2) Add wine, cheeses, and cornstarch; whisk well to break down lumps. Bring to a boil over medium-high, stirring occasionally. When smooth and thick, serve with bread and apples.
Asiago Fondue recipe
This fondue recipe is speckled with thyme, champagne, and Asiago cheese. It’s an artisanal recipe that will make your kitchen feel like a European bistro.
Ingredients:
1 tablespoon butter
1 clove garlic, minced
½ teaspoon dried thyme
1 ½ cups sparkling wine or champagne
2 cups grated mozzarella cheese
2 cups grated Asiago cheese
1 tablespoon cornstarch
French bread, for serving
Apple slices, for serving
Directions:
1) Melt butter in a fondue pot over medium heat. Add garlic and thyme; cook until fragrant, about 60 seconds.
2) Add wine, cheeses, and cornstarch; whisk well to break down lumps. Bring to a boil over medium-high, stirring occasionally. When smooth and thick, serve with bread and apples.