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Creamy Veggie Fondue

Reviewed: Dec. 19, 2010
I wanted something different than the typical swiss cheese fondue and found this recipe. I wasn't sure about adding the spinach and onions, but it was delish! I did modify the recipe a bit. I started with 1 cup of milk in my fondu pot at 250 degrees and added 4 fresh cloves of finely minced garlic. I let that reach a boil and cooked the garlic slightly. I added the cream cheese first and used a whisk to incorporate with the milk. I then slowly added the cheddar and Monterey Jack cheese, stirring with a spoon, using a figure eight to incorporate. I then added 1/4 cup defrosted and squeezed spinach, 1 cup of chopped green onions, 1 t. cayenne, 1/2 t. garlic powder, 1 t. pepper and 1 teaspoon fresh dijon mustard. I warmed 1/4 cup of Pinot Grigio in the microwave and added slowly. Reduced the heat to "warm" on my fondue pot. It was a very good consistency but thickened as the night progressed so I added more warm milk and/or warm wine when needed. Served with grilled baby bellas (brushed with olive oil, salt, pepper and garlic powder), baked potato wedges (brushed with olive oil, salt, pepper and garlic powder) and cubes of fresh, french bread. I will definitly make this again. Not too spicy, but I suggest adding the cayenne pepper little by little if you are sensitive to spicy foods as some cayenne peppers are hotter than others. My husband doesn't like really spicey food but he liked this recipe a lot, as did I.
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