Cheese Fondue
Impress guests with this easy cheese fondue recipe! This classic savory appetizer is fun to serve and simple to make with a combination of Gruyere, Swiss and fontina cheeses.
Ingredients
- 1 garlic clove , halved
- ¾ cup chicken broth *see notes
- 3-4 Tablespoons apple cider vinegar
- ⅓ pound Gruyere cheese , shredded (about 1 1/2 cups)
- ⅓ pound fontina , shredded (about 1 1/2 cups)
- ⅓ pound swiss cheese , shredded (about 1 1/2 cups)
- 4 teaspoons cornstarch , or all-purpose flour
- Dash nutmeg
- Dash hot sauce (I prefer Frank's) , plus more to taste
- Kosher salt , to taste
- Ground black pepper , to taste
Fondue Dippers
- Lightly steamed vegetables
- Pear , sliced
- Granny smith apple , sliced
- French bread , cubed
- pretzel bites
- Tortilla chips or crackers
- Roasted potatoes
Instructions
- Simmer broth and vinegar. Rub one garlic clove all over the inside of a small (1- to 2-quart) pot. Discard garlic. Add 3/4 cup broth and 3-4 Tablespoons vinegar and heat over medium heat. Bring to a simmer.
- In a medium bowl, toss together the 1/3 pound grated gruyere, 1/3 pound grated fontina, 1/3 pound grated swiss cheese, and 4 teaspoons cornstarch.
- Reduce the heat to medium-low. Whisk in 1/2 cup cheese mixture 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 dash of nutmeg and dash of 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.
Nutrition
Calories: 233kcal, Carbohydrates: 2g, Protein: 16g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 61mg, Sodium: 404mg, Potassium: 50mg, Fiber: 0.02g, Sugar: 0.5g, Vitamin A: 509IU, Vitamin C: 0.1mg, Calcium: 465mg, Iron: 0.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
