Garlic Spinach Cheddar Fondue Recipes

GARLIC SPINACH CHEESE FONDUE (THE STINKING ROSE REST.)

Steps:

• In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
• In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
• Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.

MELTING POT SPINACH ARTICHOKE FONDUE

Steps:

• Heat the beer on high heat until hot, add spinach, artichoke hearts and minced garlic and stir with a fork.
• Slowly add shredder cheddar. Whip continuously with a fork. Continue to add cheese and whip until your cheese is a "warm honey" consistency.
• Add pepper and stir with a fork until the consistency is uniform.
• Turn the heat down to low, place bread and vegetables in to a basket or platter.
• Skewer bread and vegetables and dip into cheese fondue.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
• Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
• Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
• Mix in more wine by tablespoonfuls to reach desired consistency.
• Transfer to fondue pot.
• Set fondue over candle or canned heat.
• Serve fondue with bread.