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Badgers Cheddar and Ranch Fondue

By: Hidden Valley® Ranch

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

Rate/Review | Read Reviews (9)

Servings (Help)

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Original Recipe Yield 2 - 1/2 cups

Ingredients

4 tablespoons unsalted butter
2 tomatoes, peeled, cored, seeded, and cut into 1/4-inch dice
1 (1 ounce) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 1/2 tablespoons all-purpose flour
3 cups shredded white farmhouse Cheddar cheese
1/2 cup dry white wine

Directions

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.
While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese.
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.

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.