Although I was young back in the days when fondue parties were all the rage, I do recall the typically orange, red, or avocado-colored fondue vessels that graced the table at some of the get togethers my parents hosted. I always thought doing the fondue thing was fun. The long forks or skewers used to hold the piece of bread, fruit, etc. made eating seem more enjoyable because it was different.
In actuality, I think “fondue” is just a fancier way of calling something “dip.” Nevertheless, it is a fun way to present what is usually an appetizer, perhaps more so as the season for entertaining guests is upon us. I wonder how many still have fondue warmers and the accoutrements
that accompany them?
The cook is: Lena Abraham www.delish.com
• 2 c. whole milk
• 1/2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 4 c. semisweet chocolate chips
• 1 1/3 c. milk chocolate chips
In a medium saucepan over medium heat, whisk together milk, cream, vanilla, and salt. When bubbles begin to form around the edge of the pan, remove from heat and add chocolate chips. Let chocolate sit for 5 minutes undisturbed, then whisk until smooth. Serve with dippers of your choice. (Serving size: 8)
The cook is: Lauren Miyashiro www.delish.com
• 1 Tbsp. olive oil
• 2 cloves, minced
• 1 (8 oz.) block cream cheese, softened
• 1/4 c. whole milk
• 1 c. crumbled feta
• 1 c. shredded mozzarella
• 1/3 c. Greek yogurt
• 2 Tbsp. lemon juice
• 1 Tbsp. chopped dill, plus more
• 1 Tbsp. chopped parsley, plus more for
• 1 tsp. lemon zest
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black peppers
• 1 c. halved cherry tomatoes
• 1/2 c. kalamata olives, sliced
• Olive oil, for drizzling
• Pita chips, for serving
In a small skillet (or small saucepan) over medium heat, heat olive oil. Add garlic, stirring often, and cook until fragrant, about 1 minute.
Add cream cheese, breaking up the cream cheese with a wooden spoon, and cook until melted. Whisk in milk and cook until mixture is heated through.
Add feta, mozzarella, yogurt, lemon juice, dill, parsley, lemon zest, and red pepper flakes. Season with salt and pepper and cook until the cheeses have melted, about 5 minutes.
Remove from heat, then drizzle with olive oil. Garnish with more dill and parsley. Sprinkle with kalamata olives and tomatoes.
Serve warm with pita chips for dipping. (Serving size: 8)
Spinach and Artichoke Fondue
The cook is: Shawn Syphus www.iwashyoudry.com
• 1/2 c. gruyere cheese, shredded
• 1/2 c. mozzarella cheese,
• 1/4 c. parmesan cheese, shredded
• 1 tsp. flour
• 1/3 c. white cooking wine
• 1 Tbsp. garlic, minced
• 3/4 c. chopped baby spinach
• 1/3 c. artichoke hearts, drained and
French bread, cubed
Combine the cheeses in a bowl and sprinkle with the flour. Toss to evenly coat, set aside.
Pour cooking wine and garlic into a pot and cook over medium-high heat. Once it starts to boil add the spinach and artichokes, stir until the spinach wilts.
Stir in the cheeses and keep stirring until the cheese is stringy and melted completely. Transfer to a fondue pot, or keep in pot on low heat until ready to serve.
Serve with your choice of dipping ingredients. (Serving size: 4)
The cook is: Sheila www.allrecipes.com
• 1 c. dry white wine
• 1/2 lb. shredded Swiss cheese
• 1/2 lb. shredded gruyere cheese
• 2 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1 (1 lb.) loaf French bread, cut into 1-inch
Simmer wine in fondue pot. Add Swiss cheese,
gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread. (Serving size: 5)
Beer & Cheddar Fondue
The cook is: Amanda Wentz www.tasteofhome.com
• 4 c. shredded cheddar cheese
• 1 Tbsp. all-purpose flour
• 1 c. beer or nonalcoholic beer
• 3 garlic cloves, minced
• 1-1/2 tsp. ground mustard
• 1/4 tsp. coarsely ground pepper
• Radishes, sliced apples and breadsticks
In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted.
Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks. (Makes 2 cups)
Insanely Amazing Jalapeno Cheese Dip The cook is: happywife05 www.allrecipes.com
• 1 (4 oz.) can diced jalapeno peppers
• 1 c. shredded parmesan cheese
• 1/2 c. shredded cheddar cheese
• 1 c. mayonnaise
• 1 (4 oz.) can chopped green chilies
• 1 round loaf sourdough bread
Preheat an oven to 350 degrees. Combine jalapeno peppers, parmesan cheese, cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture. Bake in the preheated oven for 30 minutes. (Serving size: 8)
Salted Caramel Fondue
The cook is: Lauren Miyashiro www.delish.com
• 30 soft caramels, unwrapped
• 1/3 c. heavy cream or whole milk
• Pinch of flaky sea salt
• Green apple slices, for dipping
• Graham crackers, for dipping
• Pretzels, for dipping
In a small saucepan, combine soft caramels and heavy cream over medium-low heat. Cook, stirring often, until the caramel is melted, about 15 minutes. Stir in flaky sea salt. Serve warm with green apples, graham crackers and pretzels for dipping. (Serving size: 6)
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