Cheese Fondue: Best Veggie Dippers For A Melty Feast

Cheese fondue is an indulgent dish that can be enjoyed with a variety of vegetables. While bread is the most popular dipper, many people enjoy the crunch of raw or lightly steamed vegetables paired with the warm, gooey cheese. Broccoli and cauliflower are popular choices, but you can also try bell peppers, asparagus, carrots, or zucchini. For something a little different, why not try pickles, gherkins, or even potato chips? So, the next time you're hosting a fondue party, be sure to provide a variety of vegetables for your guests to dip into that cheesy goodness!

Broccoli and cauliflower

If you want to smooth out the raw, bitter flavours of the broccoli and cauliflower, you can lightly steam them before dipping them into the fondue. This will also add a bit of freshness to what is essentially a dairy-heavy dish.

Carrots and celery

Carrots are a versatile option, as they can be served raw or steamed. Raw carrots offer a crisp bite, while steaming them softens their texture and takes away some of their raw bitterness. Steaming is a great option if you want to mellow out the carrot's flavour and make it easier to bite through when dipped in cheese.

Celery is another refreshing, crunchy option for your cheese fondue. It can be served raw, and its natural saltiness pairs well with the cheese.

Both carrots and celery are easy to prepare and provide a healthy, vitamin-packed option to balance out the richness of the fondue. They are also easy to eat and don't require any skewers or special utensils. Simply cut them into sticks or bite-sized pieces, and you're ready to dip!

If you want to get creative, you can also try other vegetables like broccoli, cauliflower, bell peppers, asparagus, or zucchini. These vegetables are typically roasted first to bring out their flavours and soften their texture. However, you can also serve them raw if you prefer a fresher taste and a crunchier texture.

So, go ahead and give carrots and celery a try at your next fondue party! They will add a refreshing and nutritious twist to this indulgent dish.

Asparagus and green beans

Asparagus:

Asparagus is a popular choice for fondue, offering a delicate flavour and texture that pairs well with cheese. To prepare asparagus for dipping, start by washing the spears and snapping off the woody ends. You can use your fingers to bend the spear until it breaks at the natural point where the tender part begins. Cut the asparagus into similar-sized spears, aiming for a length that is easy to skewer and dip.

Next, blanch the asparagus by boiling it in water for 2-3 minutes until just tender. Drain the asparagus and immediately plunge it into cold water to stop the cooking process. Drain it again, and your asparagus is ready to be served with the fondue. It is best served at room temperature or slightly warmer.

Green Beans:

Green beans are another delicious and nutritious option for your cheese fondue. They have a crisp texture and mild flavour that goes well with various cheeses. To prepare them, start by trimming the ends and washing the beans. You can leave them whole or cut them into bite-sized pieces, depending on your preference.

Blanch the green beans by cooking them in boiling water for a few minutes until they are bright green and slightly tender. Immediately transfer them to an ice bath or cold water to stop the cooking process, then drain them and pat them dry. Serve the green beans at room temperature or warm them slightly before serving with the fondue.

Cheese Fondue Tips:

When preparing a cheese fondue, it is essential to use good-quality cheese and grate it instead of chopping it to ensure smoother results. Classic cheese choices for fondue include Gruyère, Emmental, and Appenzeller, but you can also use cheddar, fontina, or gouda. Add the cheese slowly to the fondue pot, stirring constantly, to ensure a smooth and creamy texture.

Fondue is best served in a fondue pot to keep it warm and melty. Provide your guests with skewers or fondue forks for dipping, and offer a variety of vegetables, meats, and breads to dip alongside your asparagus and green beans. Enjoy the communal and indulgent experience of sharing a cheese fondue with your favourite dipping items!

Apples and pears

When preparing apples and pears for dipping, it is recommended to core the fruit but not to peel it. Halve the fruit lengthwise and cut it into 1/2-inch-thick slices. To prevent the fruit from browning, toss the slices in a bowl with some lemon juice.

When serving, place the apple and pear slices in individual serving bowls arranged around the fondue pot. Skewer the fruit slices on forks or skewers and dip them into the hot cheese. You can also top each serving with a walnut half for some extra flavour and texture.

Bread and crackers

Other types of bread that work well with fondue include breadsticks, croutons, multigrain bread, rye, pumpernickel, and even bagels. For a unique option, try a rustic cranberry walnut loaf.

In addition to bread, crackers and chips can also be used for dipping. Wheat crackers or tortilla chips are good choices, and pretzels are a natural pairing with cheese.

Frequently asked questions