Badgers Cheddar and Ranch Fondue Recipe - Allrecipes.com
Badgers Cheddar and Ranch Fondue Recipe

Badgers Cheddar and Ranch Fondue

Recipe by  

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

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Original recipe makes 2 - 1/2 cups Change Servings
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Directions

  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® Original Ranch® 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® Original Ranch® Dunk & Dip Challenge.
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Reviews More Reviews

Dec 20, 2007

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 canned tomatoes; 1/2 diced and 1/2 with chilies. AWESOME! Yeah, we licked the pan!

 
Nov 12, 2007

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 who try this recipe might disagree. The second time I made it I tried using mild cheddar as opposed to sharp, but it still had a pungeant flavor. I love the addition of the tomatoes. Definately a keeper.

 

13 Ratings

Jan 30, 2008

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

 
Oct 26, 2011

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

 
Jan 05, 2010

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 salty.

 
Nov 23, 2008

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 seasoning pack minus the extra salt. * 1/2 cup dry buttermilk * 1 tablespoon dried parsley, crushed * 1 teaspoon dried dill weed * 1 teaspoon onion powder * 1 teaspoon dried onion flakes * 1 teaspoon salt * 1/2 teaspoon garlic powder * 1/4 teaspoon ground pepper Use 1 Tablespoon to replace one packet.

 
Sep 03, 2008

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

 
Mar 06, 2008

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 1/2 is about right. I also added garlic, which I think is just perfect in this recipe. I cooked it right in my electric fondue pot. No need to transfer it.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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