Have a little extra fun this weekend and impress your guests with this easy cheese fondue recipe. Learn how to make it, how to serve it, what type of things to dip in it, and why it's more than just melted cheese!
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 8
Ingredients
1garlic clove, halved
¾cup chicken broth*see notes
3-4Tablespoonsapple cider vinegar
⅓poundGruyere cheese, shredded (about 1 1/2 cups)
⅓poundfontina, shredded (about 1 1/2 cups)
⅓poundswiss cheese, shredded (about 1 1/2 cups)
4teaspoonscornstarch, or all-purpose flour
Dashnutmeg
Dashhot sauce (I prefer Frank's), plus more to taste
Rub the garlic all over the inside of a small (1- to 2-quart) pot. Discard garlic. Add the broth and vinegar and heat over medium heat. Bring to a simmer.
In a medium bowl, toss together the gruyere, fontina, swiss cheese, and cornstarch.
Reduce the heat to medium-low. Whisk in 1/2 cup cheese at a time until melted. Repeat with remaining cheese, whisking gently until melted and smooth, about 3 minutes. Watch it carefully.
Remove from heat and stir in nutmeg and hot sauce. Season with salt and pepper. If too thick, whisk in 1 to 2 Tablespoons warmed broth. If too thin, whisk in a bit more cornstarch.
Light the sterno (if using a fondue pot) and set on the fondue holder or place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with desired dippers.
Notes
Broth: You can use dry white wine in place of the broth, if preferred. Spices: If you prefer a little spice, add in extra hot sauce and 1/4 teaspoon cayenne pepper. Pretzels: These are my favorite homemade pretzels and pretzel bites. Breads: I love to serve it with cubed french bread, french baguette or artisan bread. Storage: This dip is best served the first day. You can store in a covered container in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warm.