CHEESE FONDUE

Cheese Fondue image

Provided by Food Network Kitchen

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

12 ounces gruyere cheese, shredded (about 4 cups)
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons all-purpose flour
1 clove garlic, halved
1 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1/4 teaspoon freshly grated nutmeg (optional)
Assorted dippers, for serving

Steps:

Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
Try these unlikely dippers:
Iceberg lettuce
Dried figs
Pasta
Avocado
Pearl onions (blanched)
Mini hot dogs
Candied walnuts
Gherkins
Pineapple
Popcorn
Bacon
Shredded wheat
Mini bagels
Butternut squash (roasted)
Celery
Corn on the cob
Croissants
Grapes
Beef jerky