Fontina Cheese Dip Recipe 465

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BAKED FONTINA GARLIC CHEESE DIP



Baked Fontina Garlic Cheese Dip image

THE BEST and most simple cheese dip for game day, parties, and holidays! Under 10 minutes and made in a cast iron pan!

Provided by Smells Like Home

Categories     Appetizers, Dips, Snacks

Time 11m

Number Of Ingredients 7

1 ½ lbs Italian fontina, rind removed and cubed into 1-inch pieces (see note below)
6 cloves garlic, thinly sliced
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
3 tbsp extra virgin olive oil
½ tsp Kosher salt
½ tsp freshly ground black pepper

Steps:

  • Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  • Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.
  • Broil for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.

BAKED FONTINA CHEESE DIP



Baked Fontina Cheese Dip image

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Provided by Sabrina Snyder

Categories     Appetizer

Time 11m

Number Of Ingredients 9

1 pound Stella® Fontina Cheese (, rind removed and cut into 1" chunks)
8 ounces Stella® Fresh Mozzarella Cheese (, cut into 1" chunks)
1/2 cup Stella® Parmesan Cheese (, divided)
2 tablespoons olive oil
6 garlic cloves (, minced)
1 tablespoon minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
French baguette slices (, toasted)

Steps:

  • Set the oven to broil and the rack to six inches away from the top of the oven.
  • In a large cast iron skillet add the Fontina, mozzarella, 1/4 cup Parmesan cheese, olive oil, garlic, thyme, salt and pepper.
  • Put the pan in the oven to broil for 6-7 minutes or until browned.
  • Sprinkle with remaining Parmesan cheese and parsley when it comes out of the oven.
  • Serve with toasted baguette slices.

Nutrition Facts : Calories 243 kcal, Carbohydrate 1 g, Protein 15 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 681 mg, ServingSize 1 serving

FONTINA CHEESE DIP



Fontina Cheese Dip image

This creamy, queso-like recipe for fontina cheese dip makes for a fantastic appetizer! Packed with flavor from onion, corn, beer and worcestershire, it's impossible to resist.

Provided by Ashley / Cook Nourish Bliss

Categories     Appetizers

Time 25m

Number Of Ingredients 11

2 tablespoons unsalted butter
½ of a red onion, diced
1 cup frozen or fresh corn kernels
1 ½ cups chopped kale
½ cup your favorite beer
1 ½ cups whole milk
¾ teaspoon worcestershire sauce
1 tablespoon cornstarch
1 tablespoon water
16 ounces fontina cheese, shredded
chips, for serving

Steps:

  • Set a medium saucepan over medium heat. Add in the butter. When melted, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the corn and kale, and cook for about 3 to 4 minutes, until the corn is tender and the kale has softened/wilted down a bit.
  • Add in the beer. Increase the heat slightly, then cook, stirring occasionally, for about 3 minutes, until almost all of the beer has evaporated. Pour in the milk and worcestershire.
  • In a small bowl, whisk together the cornstarch and water until combined. Pour into the pan and whisk to combine. Let the mixture come to the point where it's simmering around the edges of the pan, then turn down the heat to low.
  • Working one large handful at a time, add in the cheese. After each addition, whisk until smooth and melted (then add the next handful). Serve with lots of chips.

Nutrition Facts : Calories 312 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BAKED FONTINA



Baked Fontina image

Baked Fontina cheese dip inspired by Ina Garten, the Barefoot Contessa. This easy holiday appetizer is made with Italian fontina cheese, olive oil, and fresh spices, all baked to bubbly perfection and served with crusty French Bread.

Provided by Lauren Allen

Categories     Appetizer

Time 21m

Number Of Ingredients 8

1 1/2 pounds fontina cheese (, rind removed and 1-inch diced)
3 Tablespoons olive oil ((high quality olive oil works best))
6 cloves garlic (, thinly sliced)
1 Tablespoon fresh thyme (, minced)
2 teaspoons fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Crusty French Baguette (, cut into chunks when ready to eat)

Steps:

  • Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
  • Turn the broiler oven on high.
  • Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
  • In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
  • Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
  • Serve immediately with the French baguette.

Nutrition Facts : Calories 254 kcal, Carbohydrate 1 g, Protein 14 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 648 mg, ServingSize 1 serving

BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • Preheat the broiler and position the oven rack 5 inches from the heat.
  • Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

FONTINA CHEESE DIP RECIPE - (4.6/5)



Fontina Cheese Dip Recipe - (4.6/5) image

Provided by á-8655

Number Of Ingredients 7

1 1/2 pounds Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.

BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • Preheat the broiler and position the oven rack 5 inches from the heat.
  • Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

QUICK FONTINA CHEESE FONDUE



Quick Fontina Cheese Fondue image

This recipe is similar to a one from a well-known food chain. But I find it to be richer and have more flavor depth. Serve it with chunks of bread, apples, and pears.

Provided by PRINCESSCOOK1

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 36m

Yield 12

Number Of Ingredients 8

¼ cup butter
¼ cup all-purpose flour
⅓ cup dry white wine
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
2 cups heavy whipping cream
½ cup chicken stock
2 cups shredded fontina cheese

Steps:

  • Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
  • Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 3.7 g, Cholesterol 90.2 mg, Fat 25.5 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 15.8 g, Sodium 258.7 mg, Sugar 0.5 g

ARTICHOKE DIP WITH FONTINA



Artichoke Dip with Fontina image

Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed Fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
  • Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
  • Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g

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