Best Garlic Cheese Fondue Recipes

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
• Set fondue over candle or canned heat. Serve fondue with bread.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
• Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
• Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
• Mix in more wine by tablespoonfuls to reach desired consistency.
• Transfer to fondue pot.
• Set fondue over candle or canned heat.
• Serve fondue with bread.

GARLIC CREAM CHEESE FONDUE

Steps:

• 1. In a medium pot over medium heat, heat the oil and saute the garlic being careful to not burn garlic or it will be bitter. Gradually add the rest of the ingredients, except for the items you wish to use for dippers. Once all the ingredients are melted and well mixed, transfer the mixture into your cheese fondue pot.
• 2. Light the fondue burner and adjust the heat to maintain the cheese fondue warm but not too hot. Arrange a tray with fondue skewers and items for dipping.
• 3. Note: If your mixture is too thick, add more light cream (or alcohol of your choice). If the mixture is too runny, add cheese.
• 4. Tip: If you are preparing this dip ahead of time, make sure to have more cream handy to soften the dip when you serve it.
• 5. Suggestions for dipping: Pieces of Italian Bread, pretzel sticks, cooked shrimp, cooked ham, mushrooms and steamed broccoli, Boiled potatoes cubed into bite size and assortment of vegetables.

GARLIC SPINACH CHEESE FONDUE (THE STINKING ROSE REST.)

Steps:

• In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
• In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
• Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.

MELTING POTS CREAMY GARLIC AND HERB CHEESE FONDUE RECIPE

Steps:

• Cook the thyme and garlic in the buter over medium heat for 2 minutes or until the garlic is soft but do not brown the garlic. Add the cream and increase the heat to medium high Bring to a simmer. Decrease the heat and simmer until the cream is reduced by one-third, stirring frequently. Stir in the cheese using the fork. Cook until the cheese is melted, stirring constantly. Stir in the pepper. Keep warm over low heat.

ROASTED GARLIC AND GOAT CHEESE FONDUE

Steps:

• Wrap unpeeled garlic cloves and shallots tightly in piece of heavy duty foil.
• Bake at 350 F for about 45 minutes or until garlic is soft.
• Remove and discard garlic and shallot skins; chop very fine.
• Put gruyere cheese in medium bowl and sprinkle with flour; toss.
• Set aside.
• In medium-size, heavy bottomed saucepan, combine wine, lemon juice, garlic and shallots.
• Place over medium heat and bring to a simmer.
• Reduce heat to low and gradually add gruyere and chevre cheeses, stirring constantly until cheeses are completely melted.
• Transfer to fondue pot and set over fondue warmer.
• Serve immediately.
• To serve, place bread cubes in basket.
• Spear bread chunk with fondue fork and dip into cheese; remove from fondue fork to small plate and eat with regular fork.