Double Cheese 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

DOUBLE-CHEESE FONDUE

Double-Cheese Fondue image

Dip it once, but enjoy the flavor of double cheese. The flavorful fondue is perfect for dipping bread and vegetables.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cans (11 oz each) condensed Cheddar cheese soup
1/4 cup dry white wine or apple juice
2 cups shredded Swiss or Cheddar cheese (8 oz)
1/4 teaspoon garlic powder
1/8 teaspoon red pepper sauce
4 medium green onions, finely chopped (1/4 cup)
Bite-size pieces French bread, if desired
Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired

Steps:

In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg

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