Cheese Fondue without Wine
Impress guests with this cheese fondue recipe! This classic appetizer is made without wine and easy to make with a combination of Gruyere, Swiss and fontina cheeses.
Ingredients
- 1 garlic clove , halved
- ¾ cup chicken broth *see notes
- 1 teaspoon white vinegar
- 2 cups shredded Gruyere cheese
- 2 cups shredded sharp white cheddar cheese
- 2 Tablespoons cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon Ground white pepper
Fondue Dippers
- Lightly steamed vegetables
- Pear , sliced
- Granny smith apple , sliced
- French bread , cubed
- pretzel bites
- Tortilla chips or crackers
- Roasted potatoes
Instructions
- Heat the broth and vinegar in a medium sized pot over medium heat.
- In a large zip-top bag, toss together the shredded cheese, and 2 Tablespoons cornstarch.
- Reduce the heat to low. Whisk in 1 handful of the cheese mixture at a time until melted. Repeat with remaining cheese, whisking continuously until melted and smooth, about 3 minutes. Watch it carefully.
- Remove from heat and stir in salt and pepper. If too thick, whisk in 1 to 2 Tablespoons warmed broth. If too thin, whisk in a bit more cornstarch. It should fall off the spoon, but hold to a piece of bread.
- 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 a dash of hot sauce and 1/4 teaspoon cayenne pepper.
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: 261kcal, Carbohydrates: 3g, Protein: 17g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 576mg, Potassium: 54mg, Fiber: 0.03g, Sugar: 0.3g, Vitamin A: 596IU, Vitamin C: 0.1mg, Calcium: 535mg, Iron: 0.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
