Best Cheese And Artichoke Fondue Recipes

CHEESE FONDUE

Cheese Fondue image

A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!

Provided by Erin Clarke / Well Plated

Time 25m

Number Of Ingredients 19

Ingredients

1/3 pound firm alpine-style cheese (such as gruyere)
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvignon Blanc)
1 clove garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Boiled baby new potatoes in their skins (quartered if large)
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (wiped clean and stems removed)
Cherry tomatoes
Sliced firm apples (such as Granny Smith)
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Steps:

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g

CHEESE AND ARTICHOKE FONDUE

Cheese and Artichoke Fondue image

Take a dip! This flavorful artichoke-cheese sauce is perfect for dipping bread and vegetables.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 28

Number Of Ingredients 9

Ingredients

1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired

Steps:

In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

ARTICHOKE BLUE CHEESE FETTUCCINE

Artichoke Blue Cheese Fettuccine image

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. -Jolanthe Erb, Harrisonburg, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 package (12 ounces) fettuccine
1 cup sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

Steps:

Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.

Nutrition Facts : Calories 499 calories, Fat 14g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 770mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.