Spinach Artichoke Fondue


Recipe adapted from Cuisine at Home, Nov/Dec 2012 Issue

2 cups shredded fontina cheese


½ cup shredded Asiago


1 Tbs. cornstarch


2 Tbs. unsalted butter


5 oz. frozen chopped spinach, thawed and squeezed dry


2 cloves garlic, minced


½ – 1 tsp. red pepper flakes


½ tsp. anchovy paste


¼ tsp. freshly grated nutmeg


 ½ cup white wine


½ cup chicken broth


4 oz. cream cheese, softened and cubed


½ cup chopped artichoke bottoms, drained well


1 tsp. freshly squeezed lemon juice


Toss fontina and asiago cheese together with cornstarch.

Melt butter in a large sauce pan over medium heat; add spinach, garlic, red pepper flakes, anchovy paste, and nutmeg; cook until garlic softens, about 1 minute.

Add wine and broth; bring to a simmer.  Whisk in cheese mixture, a handful at a time, letting each handful melt fully before adding more.  Whisk in cream cheese cubes and stir until cubes melt.

Stir in artichokes, and lemon juice; season to taste with salt and pepper, then transfer to a warm fondue pot and serve with assorted breads, vegetables, sliced apples, pretzels, and crackers.

Makes approx. 3 cups.

Now You’re Cookin’,
Chef Alli

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