Spinach and Herb Cheese Fondue

Spinach and Herb Cheese Fondue

Ingredients

·         1 Tbsp. Garlic Garlic™ Seasoning 

·         1¼ cups shredded mozzarella cheese

·         1¼ cups shredded Swiss cheese

·         ½ cup shredded Parmesan cheese

·         2 Tbsp. all-purpose flour

·         2 Tbsp. Spinach & Herb Seasoning 

Directions

Combine the cheeses in a bowl. Sprinkle in flour; toss to coat. Set aside. In a sauce pan over medium heat, bring wine and Garlic Garlic to a low boil. Stir in Spinach & Herb Dip Mix. Add cheeses a handful at a time, stirring until all cheese is incorporated and melted. Transfer into a fondue pot or serving dish. Serve immediately with your choice of dippers (veggies, cooked tortellini, cubed Bountiful Beer Bread, etc.). Makes 1-2 cups fondue.

Tips and Hints

·         The all-purpose flour serves as a thickener and helps ensure good consistency in your fondue.

·         If you fondue is too thick, add little more wine. Just be sure to stir until it's well incorporated. On the flip side, if it's too thin, add more cheese.

·         Serve this cheese pool-of-deliciousness with raw veggies, cooked tortellini, cubed Multi-Grain Beer Bread, toasted pieces of Bountiful Beer Bread®, pretzels or even Granny Smith apples.

·         If your don't have a fondue pot, or something similar, to keep the fondue warm, reheat it in a saucepan. You may need to add a little more wine to thin it. Add a small amount at a time, stirring thoroughly. (You don't want to reheat it in a microwave. You'll get a big mess!)

Spinach Dip Tips

Ingredients

·           1 packet (1.4 oz) Lipton or Knorr's Vegetable recipe mix

·           1 container (16 oz.) sour cream (I use lowfat)

·           1 cup mayonnaise

·           1 package (10 oz.) baby spinach, chopped or frozen chopped spinach, thawed and squeezed dry

·           1 can (8 oz) water chestnuts, drained and chopped

·           3 green onions, chopped (optional)

Servings: 16 appetizer portions

Kosher Key: Dairy

Tip #1: Pick a creamy sour cream for best results.

Tip #2: Mix the mayonnaise, sour cream, and soup mix together first. Carol recommends refrigerating this mixture overnight to let the flavors blend.

Tip #3: If you’re using frozen spinach, after defrosting make sure you “squeeze the heck” out of the spinach to make sure all the excess liquid is removed.

Tip #4: Stir in the spinach, chopped water chestnuts, and optional green onions just before serving.

Tip #5: Serve the dip well chilled.