Spinach And Artichoke Dip Fondue
2
- Prep Time15 mins
- Total Time20 mins
- Makes3 cups
Photo, Erik Putz.
Fondue is one of winter’s most exciting dishes (who doesn’t love a creamy melted cheese dip?). But before you go the traditional route, think about adding a few elegant extras; we upped the ante with spinach and artichoke hearts, and it pairs perfectly with artisanal breads, sweet peppers, sliced apples and pears.
Ingredients
1 tbsp butter
1 shallot, diced
1 garlic clove, minced
1 cup dry white wine
225 g shredded gruyere cheese, (about 3 cups)
225 g shredded mozzarella cheese, (about 3 cups)
4 tsp cornstarch
1/2 cup artichoke hearts, (packed in oil), drained, chopped and dried
scant 1/4 cup frozen chopped spinach, thawed and drained well
1/4 tsp pepper
Instructions
MELT butter in a medium pot over medium. Add shallot and garlic, stirring until soft, about 3 min. Add wine.
TOSS gruyere and mozzarella with cornstarch in a bowl to coat, then gradually add to the pot, stirring to prevent cheese from clumping until it has just melted. Add artichokes, spinach and pepper. Bring to a simmer and cook, stirring until warmed through, about 3 min.
TRANSFER into a fondue pot set over a low flame. Serve with artisanal bread, broccoli, cauliflower, carrots, mushrooms, sausage, roasted mini potatoes, mini sweet peppers, blanched green beans, sliced apples or pears, figs or pickles.
Nutrition (per ¼ cup)
Calories 169, Protein 10g, Carbohydrates 3g, Fat 12g, Fibre 1g, Sodium 157mg.
