Fondue Recipes



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Cheesy Pizza Fondue

1/2 pound ground beef
1 medium onion, chopped
2 cans (15 ounce size) pizza sauce
1 1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Breadsticks

In a heavy saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce, basil and garlic powder; mix well. Reduce heat to low. Add cheeses; stir until melted. Transfer to a slow cooker or fondue pot and keep warm over low heat. Serve with breadsticks.

Makes 5 cups.


Artichoke Swiss Fondue

6 ounces Swiss cheese, shredded
6 ounces cheddar cheese, shredded
1 jar (7 oz.) marinated artichoke hearts, chopped, liquid reserved
1/2 cup milk

Mix cheese, artichokes and their liquid, and the milk in a nonstick saucepan or skillet. Cook on medium-low heat until cheese is completely melted and dip is heated through, stirring frequently. Transfer to fondue pot and keep warm over low heat. Serve with crackers, breadsticks, or veggies.

Makes 2 cups.


Cheddar Cheese Fondue

3/4 cup chicken broth
2 tablespoons Grey Poupon Dijon Mustard
1 tablespoon cornstarch
2 cups shredded sharp cheddar cheese

Bring broth to boil in heavy saucepan on high heat. Reduce heat to medium. Stir mustard into cornstarch until well blended. Add to hot broth along with the cheese; stir with wire whisk until well blended. Cook until cheese is completely melted and mixture is well blended, stirring constantly. Pour into fondue pot or hollowed-out round bread loaf. Serve with assorted dippers, such as bell pepper strips, pretzels, apple chunks and broccoli florets. If serving in a bread loaf, cut the bread removed from the loaf into bite-sized chunks to also use as dippers.

Makes 2 cups.


Highland Fondue

1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread

Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.


Creamy Chipped Beef Fondue

1 1/3 cups milk
2 (8 ounce) packages cream cheese, softened
3 (2.5 ounce) packages thinly sliced dried beef, chopped
1/4 cup chopped green onions
2 teaspoons ground mustard
1 (1 pound) loaf French bread, cubed

In a saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or slow cooker; keep warm. Serve with bread cubes.


Parmesan Fondue

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

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