Fontina Cheese Dip Recipes
BAKED FONTINA CHEESE DIP
Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.
Provided by Sabrina Snyder
Categories Appetizer
Time 11m
Number Of Ingredients 9
Steps:
- Set the oven to broil and the rack to six inches away from the top of the oven.
- In a large cast iron skillet add the Fontina, mozzarella, 1/4 cup Parmesan cheese, olive oil, garlic, thyme, salt and pepper.
- Put the pan in the oven to broil for 6-7 minutes or until browned.
- Sprinkle with remaining Parmesan cheese and parsley when it comes out of the oven.
- Serve with toasted baguette slices.
Nutrition Facts : Calories 243 kcal, Carbohydrate 1 g, Protein 15 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 681 mg, ServingSize 1 serving
BAKED FONTINA
Baked Fontina cheese dip inspired by Ina Garten, the Barefoot Contessa. This easy holiday appetizer is made with Italian fontina cheese, olive oil, and fresh spices, all baked to bubbly perfection and served with crusty French Bread.
Provided by Lauren Allen
Categories Appetizer
Time 21m
Number Of Ingredients 8
Steps:
- Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
- Turn the broiler oven on high.
- Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
- In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
- Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
- Serve immediately with the French baguette.
Nutrition Facts : Calories 254 kcal, Carbohydrate 1 g, Protein 14 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 648 mg, ServingSize 1 serving
FONTINA CHEESE DIP RECIPE - (4.6/5)
Provided by á-8655
Number Of Ingredients 7
Steps:
- Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
ARTICHOKE DIP WITH FONTINA
Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
- Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
- Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.
Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g
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