Cheddar Tomato Fondue Recipes

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TOMATO CHEESE FONDUE



Tomato Cheese Fondue image

This fondue is like no other fondue recipe I have seen, my mom made it since I was a kid and we love it. Only 4 easy ingredients, tomato juice, onion soup mix, lemon juice and sharp cheddar cheese and 2 steps.

Provided by Margie99

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup tomato juice
1 tablespoon lemon juice
1 (1 1/4 ounce) envelope onion soup mix
4 cups shredded sharp cheddar cheese

Steps:

  • Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
  • Add the shredded cheese one handful at a time, melting between each handful.
  • When it is all melted you are done.
  • We always use bread but you could use veggies or meat.
  • It can be a bit salty so I think that is why bread works best.
  • Also if you use a brand name onion soup mix I think its less likely to be too salty.

CHEDDAR TOMATO FONDUE



Cheddar Tomato Fondue image

Categories     Condiment/Spread     Cheese     Tomato     Appetizer     Cocktail Party     Vegetarian     Quick & Easy     Oscars     Cheddar     Winter     Anniversary     Party     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)
Accompaniment: cubes of French bread

Steps:

  • Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.

AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS



Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions image

Provided by Amy Thielen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pint cherry tomatoes
8 ounces slab bacon, cubed
1 large Vidalia onion, cubed
1/2 loaf ciabatta bread (about 8 ounces), cubed
Olive oil, for tossing with skewer ingredients
Salt
Lots of freshly ground black pepper
4 ounces aged Cheddar
6 teaspoons cornstarch
10 ounces Gruyere
2 tablespoons butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons sherry wine
Pinch of nutmeg

Steps:

  • Heat a grill on medium-high heat.
  • Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
  • Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
  • Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
  • In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
  • Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

CHEDDAR CHEESE FONDUE



Cheddar Cheese Fondue image

Cheddar Cheese Fondue is so versatile! It is smooth, creamy and has a delicious sharp flavor. Perfect for dipping vegetables, meat, bread, or crackers.

Provided by Erica Walker

Categories     Appetizer     Dinner     Main Course

Time 20m

Number Of Ingredients 8

1 1/2 cups beef broth
1/2 cup milk
1 tablespoon Worcestershire sauce
1-2 cloves garlic (crushed)
2 teaspoon ground dry mustard
3 tablespoon cornstarch
6 cups sharp cheddar cheese (shredded or cubed)
4 wedges laughing cow cheese (original, creamy Swiss)

Steps:

  • In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
  • When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
  • Add beef broth to thin if needed.

Nutrition Facts : Calories 249 kcal, Carbohydrate 3 g, Protein 15 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving

CHEDDAR TOMATO FONDUE



Cheddar Tomato Fondue image

Make and share this Cheddar Tomato Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2/3 cup finely chopped drained canned tomato
2 cloves garlic, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 ounces cheddar cheese, coarsely grated (3 cups)
cubes French bread

Steps:

  • Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
  • Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute.
  • Discard garlic.
  • Add Cheddar by handfuls, stirring until completely melted.
  • Serve in a fondue pot set over a flame.

CHEDDAR FONDUE



Cheddar Fondue image

Want a different party dip for veggies? Try a warm cheesy fondue.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 10

Number Of Ingredients 6

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
6 cups shredded Cheddar cheese (1 1/2 lb)
1/4 to 1/2 teaspoon red pepper sauce
Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired

Steps:

  • In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
  • Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
  • Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.

Nutrition Facts : Calories 330, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 17 g, ServingSize 1 Serving Fondue without Dippers, Sodium 610 mg, Sugar 1 g, TransFat 1/2 g

HAVARTI-CHEDDAR FONDUE



Havarti-Cheddar Fondue image

Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 20

Number Of Ingredients 9

1 1/2 cups shredded Havarti cheese (6 ounces)
1 cup shredded sharp Cheddar cheese (4 ounces)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup Progresso™ chicken broth (from 32-ounce carton)
1/3 cup milk
1/2 cup sliced drained sun-dried tomatoes in oil
4 medium green onions, sliced ( 1/4 cup)
Crisp breadsticks, if desired
Cut-up fresh vegetables, if desired

Steps:

  • In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.
  • Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.
  • Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.

Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

CHEDDAR FONDUE



Cheddar Fondue image

"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups whole milk
2 cups shredded cheddar cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets

Steps:

  • In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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