Spinach Cheese Fondue: Melting Pot Magic In 3 Steps

The Melting Pot's Spinach Artichoke Cheese Fondue is a popular dish that can be recreated at home with the right ingredients and equipment. This fondue features a blend of cheeses, vegetable broth, spinach, artichoke hearts, and spices, creating a rich and creamy appetizer perfect for dipping. While a fondue pot is ideal, it can also be made on a stovetop or in a slow cooker. The key to a smooth and creamy fondue is gradually adding the cheese to the broth while constantly stirring. The fondue is best served warm with a variety of dippers, such as bread, vegetables, meats, or fruits.

Choosing your cheese

The cheese is the star of the show in this spinach fondue, so it's important to choose the right blend of cheeses to get that signature Melting Pot taste and texture. Here are some tips and recommendations for selecting the perfect cheeses for your fondue:

• Go for a combination of cheeses: Using a mix of cheeses will add depth and complexity to your fondue. A blend of three cheeses is quite common, with some recipes calling for Havarti, Fontina, and Parmesan, while others suggest Butterkäse, Emmental, Gruyere, and Cheddar.
• Melting quality: When choosing your cheeses, look for varieties that melt well and have a creamy texture. Cheeses like Gruyere, Fontina, Gouda, and Emmental are known for their smooth melting qualities.
• Freshness: Always opt for fresh, high-quality cheeses. Pre-shredded or pre-grated cheeses often have anti-caking agents or other additives that can affect the melting process and the overall texture of your fondue. Grate your own cheese for the best results.
• Amount: The amount of cheese you'll need will depend on the size of your fondue pot and the number of people you're serving. As a guide, a combination of 5-7 ounces of Havarti, 5-6 ounces of Fontina, and 2-5 ounces of Parmesan should be enough for a small group.
• Substitutions: If you can't find or don't like some of the recommended cheeses, you can try substituting with similar cheeses. For example, if you can't find Havarti, you can use Butterkäse or Gruyere. If you're not a fan of Fontina, try Emmental, Gruyere, or Gouda.
• Shredding or cubing: Most recipes will call for shredded cheese, as it melts more easily and creates a smoother fondue. However, some recipes suggest cubing the cheese into small pieces, which can also work well.
• Cornstarch or flour: To help the cheese melt smoothly and prevent lumpiness, it's recommended to toss the grated or cubed cheese with a small amount of cornstarch or all-purpose flour before adding it to the fondue pot.

Remember, the key to a great spinach cheese fondue is in the cheese selection and preparation. Take the time to choose the right cheeses and prepare them properly, and you'll be well on your way to creating a delicious and memorable fondue experience.

Preparing your ingredients

For this recipe, you will need a variety of cheeses, vegetables, and spices. The exact quantities are up to you, depending on how many people you are serving, but here is a list of the ingredients you will need:

• Vegetable broth: This will be the first ingredient to go into the fondue pot, adding flavour and keeping the dip smooth.
• Spinach: Fresh, loosely packed spinach will give texture and flavour to every bite.
• Artichoke hearts: Chop these into small pieces. They add a gorgeous green colour to the fondue and a unique flavour.
• Garlic: Minced garlic will add a savory flavour to the fondue.
• Butterkase cheese: This soft, creamy cheese is a must-have for this recipe. Grate it before adding it to the pot.
• Parmesan cheese: Find a blend that has Fontina as the second ingredient, and grate it to ensure it melts properly.
• Flour or cornstarch: This will help to keep your fondue smooth and prevent it from becoming lumpy.
• Hot sauce: This will add a spicy kick to your fondue. You can also use diced jalapeno peppers for extra heat.

Once you have gathered all your ingredients, you will need to prepare them before adding them to the fondue pot. Here are the steps to follow:

• Chop the artichoke hearts into small pieces.
• Mince or chop the garlic.
• Grate the Butterkase and Parmesan cheeses. It is important to grate your own cheese, as pre-grated cheese may not melt as well and can affect the texture of the fondue.
• If using flour or cornstarch, combine it with the grated cheese and toss to coat. This will help the cheese melt smoothly.

Cooking method

This spinach artichoke cheese fondue recipe is a highlight appetiser and is super quick and easy to make. It serves 6-8 people and takes 30 minutes in total, including 10-20 minutes of cooking time.

Firstly, shred or grate your chosen cheeses and toss them in a bowl with flour or cornstarch. You can use a quality grater or food processor to shred the cheese. The cornstarch or flour will help to keep your fondue smooth and prevent it from becoming lumpy.

Next, heat your broth or wine in a fondue pot or a heavy-bottomed pan/saucepot on medium-high heat. You can also use a slow cooker to keep your fondue warm and melty. You can even use a tealight under a ceramic soup bowl if you don't have a fondue pot!

Once your liquid is hot, add in your spinach, artichoke hearts, and garlic. Mix well and continue to cook until the spinach and artichoke hearts are soft.

Now, add your cheese a little at a time, stirring constantly until it is all melted and well combined. You can use a whisk or a fork to do this.

Finally, add in your hot sauce or Worcestershire sauce and parmesan cheese, if using. Let the fondue simmer for a few minutes until it has thickened.

Remove from the heat and let the fondue sit for 5-8 minutes to allow it to thicken further. Then, transfer to your serving dish, preferably a fondue pot, and serve with your chosen dippers.

Tips

• Do not double the batch as the cheese will not melt properly and may become lumpy.
• Freshly grate your cheese for the best results as pre-grated cheese may not melt as well.
• If you are using a fondue pot, turn it down to low heat while eating, and briefly turn up the heat if the cheese starts to thicken.
• If you are using a pan on the stovetop, serve immediately as the cheese will thicken as it cools.
• You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring often. Do not microwave as the cheese may become lumpy.

Dippers

Now that you've made your spinach cheese fondue, it's time to think about what to dip into it. Here are some ideas for dippers to get you started:

Bread

A crusty loaf of French bread is a classic fondue dipper and goes well with the spinach and artichoke flavours in your fondue. A baguette or sourdough loaf would also work well, and you could also try pretzels or crackers.

Vegetables

Fondue is a great way to get your five a day! Try dipping steamed or raw broccoli, carrots, cauliflower, celery, or asparagus. If you want something a little more indulgent, how about some tortilla chips?

Meat

If you want to make your fondue into more of a meal, try dipping in some cooked meat such as chicken, beef, shrimp, or sausage. Wrapping chicken in bacon before cooking will add an extra layer of flavour.

Fruit

For a touch of sweetness to contrast with the savoury fondue, try dipping apple or pear slices, or even some grapes.

Storage

Leftover spinach and artichoke fondue can be stored in the refrigerator for up to three days. It is important to note that the fondue should be placed in an airtight container and cooled before storing. When reheating, avoid using a microwave as the cheese will separate and become lumpy. Instead, place the fondue back in the fondue pot or use a saucepan on the stovetop, heating slowly and stirring the fondue as it warms up.

For the cheese fondue, it is best to consume it in one sitting as it does not reheat well. However, if you have leftovers, you can store them in an airtight container and refrigerate for a day or two. Reheat the fondue slowly over low heat on a stovetop, not in the microwave.

Frequently asked questions