Cheese And Artichoke Fondue Recipes

CHEESE AND ARTICHOKE FONDUE

Cheese and Artichoke Fondue image

Take a dip! This flavorful artichoke-cheese sauce is perfect for dipping bread and vegetables.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 28

Number Of Ingredients 9

Ingredients

1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired

Steps:

In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

CHEESE FONDUE

Cheese Fondue image

Provided by Emeril Lagasse

Categories appetizer

Number Of Ingredients 12

Ingredients

1 garlic clove, crushed
2/3 cup dry white wine
Juice of half a lemon
8 ounces Gruyere cheese, shredded
2 teaspoons cornstarch
1 tablespoon Kirsch
Freshly ground pepper and grated nutmeg
For Dipping:
1 cup cubed French bread
1/2 cup broccoli florets, blanched until tender and cooled
12 cherry tomatoes
1/2 cup quartered artichoke hearts

Steps:

Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.

CHEESE AND ARTICHOKE FONDUE

Cheese and Artichoke Fondue image

Fondue is a natural for a romantic dinner for two. Remember the fondue rule: A dropped dipper requires a kiss!

Provided by Allrecipes Member

Time 30m

Yield 32

Number Of Ingredients 8

Ingredients

1 ½ cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon ground mustard
1 ½ cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup roasted red peppers, drained and diced

Steps:

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted.
Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 2.3 g, Cholesterol 18.2 mg, Fat 5.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 308.1 mg, Sugar 0.5 g

CHEESE AND ARTICHOKE FONDUE

Cheese and Artichoke Fondue image

Fondue is a natural for a romantic dinner for two. Remember the fondue rule: A dropped dipper requires a kiss!

Provided by Allrecipes Member

Time 30m

Yield 32

Number Of Ingredients 8

Ingredients

1 ½ cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon ground mustard
1 ½ cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup roasted red peppers, drained and diced

Steps:

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted.
Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 2.3 g, Cholesterol 18.2 mg, Fat 5.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 308.1 mg, Sugar 0.5 g

CRAB CHEESE FONDUE

Crab Cheese Fondue image

"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

3/4 cup whole milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes and/or artichoke hearts for dipping

Steps:

In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.

Nutrition Facts :

MELTING POT SPINACH ARTICHOKE FONDUE

Melting Pot Spinach Artichoke Fondue image

I found this on the internet. I had this fondue last week at the Melting Pot and is was amazing. They also served this with green apples in addition .

Provided by petlover

Categories < 15 Mins

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

5 ounces light beer
3 ounces chopped cooked spinach
3 ounces chopped artichoke hearts
1 demitasse spoon of minced garlic
8 ounces shredded cheddar cheese
5 turns cracked black pepper
3 cups rye meal or 3 cups pumpernickel bread
2 cups celery or 2 cups broccoli

Steps:

Heat the beer on high heat until hot, add spinach, artichoke hearts and minced garlic and stir with a fork.
Slowly add shredder cheddar. Whip continuously with a fork. Continue to add cheese and whip until your cheese is a "warm honey" consistency.
Add pepper and stir with a fork until the consistency is uniform.
Turn the heat down to low, place bread and vegetables in to a basket or platter.
Skewer bread and vegetables and dip into cheese fondue.

Nutrition Facts : Calories 277.8, Fat 2.7, SaturatedFat 0.6, Sodium 412.1, Carbohydrate 52, Fiber 6.9, Sugar 3.9, Protein 9.7

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