Badgers Cheddar and Ranch Fondue

Badgers Cheddar and Ranch Fondue

9

"Recipe created by Kelly Ryan, wife of Coach Ryan, University of Wisconsin."
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Ingredients

servings 98 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a heavy, 4-quart saucepan over medium-low heat, melt the butter. Add the tomatoes and saute, stirring frequently, until the tomatoes just begin to soften, about 2 minutes. Add the package of Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix and stir gently to dissolve the seasoning mix.
  2. While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese.
  3. Add the wine to the tomato mixture, stir once, and then add the cheese, a handful at a time. Heat and stir until the cheese is completely melted. Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately.
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Footnotes

  • Serve with
  • Crusty-hard peasant bread cut into 1-inch cubes, pita chips, bagel chips, or tortilla chips.
  • Do-Ahead
  • This fondue can be prepared 1 day in advance. Allow the mixture to cool, transfer it to a covered container and refrigerate. Reheat in a saucepan over low heat and then transfer to a fondue pot for serving.
  • Click here to vote for this recipe in the Hidden Valley(R) Original Ranch(R) Dunk & Dip Challenge.

Reviews

9

Great recipe although I made a couple of small changes. Added 2 cloves of pressed garlic at end of tomatoes cooking and mixed 1/2 cheddar and 1/2 monterey jack, and used drained and squeezed ca...

I really liked this recipe. It is much better than some other cheese fondue recipes I've tried. The only reason this didn't get 5 stars is that I found it to be a little too pungeant. Others ...

this was very good. i was pressed for time and used salsa instead of cooking the tomatoes. Go Badgers!

I served this at a family event and everyone of all ages loved it! I wish I could give this recipe 100 stars!

This is our favorite fondue recipe. We make it every Christmas Eve for the last 3 years, it's now a tradition in our home. I also use half of the Ranch packet, I found the whole packet is too sa...

This is a great alternative for non-drinkers. We make with milk instead of whine and it still has a great flavor. I gave 4 stars because it was too salty. To fix this problem make your own seaso...

This is such an awesome recipe! Try it with Sour dough bread! Yum Yum!

This recipe is fantastic! This is the first fondue recipe I have tried and I was surprised at how easy it was. I agree with the other reviewers, use less than the full pouch of ranch. I think 1/...

An excellent beginner's recipe. My only suggestion is to use less than the entire pouch of seasoning, maybe even half as much.