Recipe by Al P.
"This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks."
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1 (8 ounce) package
shredded Cheddar cheese
1 (8 ounce) package
shredded Monterey Jack cheese
1 (8 ounce) package
cream cheese, softened
chopped green onions
frozen chopped spinach, thawed and drained
ground dry mustard
ground cayenne pepper
coarsely ground black pepper
GREAT recipe! Be careful of the order you mix things: the recipe says to mix, "milk, white wine, etc" but if you actually put milk and white wine in the pot one after another, the milk will curdle. I simmered the white wine first, then mixed in the solid cheeses, then the cream cheese, and finally, once it was all melted together, the milk. It seemed to work pretty well that way, of course, make sure you have all your ingredients ready because everything melts pretty quickly. Also, even after adding the milk I thought it was pretty thick, so I used extra spinach for the liquid. That was fine-- it tasted delicious. My guests loved it and the spiciness was in no way overbearing.
I followed to a T. I thought it was not that great. There was more than half left that I threw away. I will keep looking for a cheese fondue recipe.
Made this for a group of 10 adutls for a fondue party. I had another cheese fondue also (the kind you buy already made in the gourmet cheese section of grocery), but this one was the hit!! I made a few changes though: I did not use any spinach or green onion. I did add some minced onion (about 1 tsp), and used Grey Poupon mustard in place of the dry mustard (about 1 tsp). I also added lemon juice (liberally) during the melting phase to help with the stringingness-totally helped! I also added my milk last which other reviewers had suggested-think this is key! My party LOVED this and couldn't get enough-I will be using this recipe instead of wasting my money on the already made stuff from now on! I also used a Sauvigon Blanc wine-think that helped with the flavor too. Just make sure when you are heating this on the stove to go slow and low. When we transferred it to the fondue pot, it stayed nice & creamy-although it was disappearing pretty fast! Thanks so much for this awesome recipe!
This is one of the best fondue recipes I've ever made or tasted. I would advise to warm the wine, add cheeses and spices then add the milk last so as to not curdle with the wine. It's great left over too! Just stir in a little milk. I haven't tried it, but I bet it would be a great macaroni and cheese dish.
This is a fantastic recipe. Lots of flavor in this fondue. The only modification I made was to add just a dash more white wine to thin out the sauce a bit. This was creamy, rich, and full of flavor. I served it with broccolli, french baguette pieces, wheat thins, red pepper slices and baby carrots. It was a hit.
I was looking for a good cheese fondue and this looked like the best on this site so I omitted the onions, spinach, and pepper. It was EXCELLENT! Great taste and very smooth. Didn't burn in the pot. I added a squeeze of a lemon because I had read it would cut down on the stringyness and that worked great. I dipped rye bread, french bread, carrots, grapes, pineapple, and apples. The green apples were the best!!!
This was a big hit at a fondue party. I made it twice and played around with the cheeses a little. I preferred it with less cheddar cheese. I also dipped cooked chicken and potatoes in it which was delicious. Don't be afraid of the spices, they really add to the flavor.
The gruyere cheese is the foundation, and the spices and spinach are what made this truly the best fondue I've ever had, and I have been to Switzerland and all over both eastern and western Europe.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Veggie Fondue
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 63
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