Best Two Cheese Fondue Recipes

TWO CHEESE FONDUE

Two Cheese Fondue image

My husband and I have jumped on the fondue band wagon during the past year. This recipe is a blend of a number of recipes that I have experimented with.

Provided by Aimee67

Categories Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves
1 cup white wine
1/2 lb swiss cheese, coarsely grated
1/2 lb gruyere, coarsely grated
2 tablespoons sherry wine
1 tablespoon cornstarch
nutmeg
ground pepper
French bread, cubed

Steps:

Slice garlic in half and rub the inside of saucepan.
Put garlic in pan and add white wine.
Bring to a simmer over medium heat.
Meanwhile mix together sherry and cornstarch.
Slowly add cheese, stirring constantly with whisk.
Add cornstarch mixture, stirring fondue until thickened.
Pour into fondue pot.
Add nutmeg and ground pepper to taste.
Serve with assorted vegetables, meat, and bread.

THREE-CHEESE DINNER FONDUE FOR TWO

Three-Cheese Dinner Fondue for Two image

Looking for a party dip? Then check out this fondue made using three types of cheese. Ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1/2 cup shredded Swiss cheese (2 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup shredded Monterey Jack cheese (2 oz)
2 teaspoons cornstarch
1 clove garlic, cut in half
1/2 cup dry white wine or nonalcoholic white wine
2 tablespoons dry sherry, kirsch or nonalcoholic white wine
1/4 teaspoon ground ginger
Several dashes of red pepper sauce
1/2 loaf (1-lb size) French bread, cut into 1-inch pieces, or vegetable dippers

Steps:

In medium bowl, toss cheeses and cornstarch until cheese is coated.
Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.

Nutrition Facts : Calories 650, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g

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