Cheddar and Spinach Fondue
NotesProcessed Cheddar helps to create a creamy fondue — the perfect complement to vitamin-packed spinach.
Cube processed Cheddar and grate old Cheddar. Combine in a bowl and refrigerate until ready to use.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy
Type of Dishdip/spread
- 8 oz processed Cheddar cheese block, cubed (250 g)
- 4 oz old Cheddar cheese, grated (125 g)
- 1 tbsp all-purpose flour (15 mL)
- 1 cup beer 250 (mL)
- 1 tbsp grainy or Dijon mustard (15 mL)
- Pinch ground nutmeg
- Freshly ground black pepper to taste
- 2 cups chopped spinach, blanched for 1 minute and squeezed dry (250 mL)
In a bowl, combine processed Cheddar, old Cheddar and flour; mix well to coat cheese with flour.
In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium-low.
Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
Stir in mustard; mix well. Sprinkle with nutmeg and pepper, then stir in spinach. Transfer to fondue pot and serve immediately.
Cubes of French bread, lightly toasted English muffin wedges, lightly toasted bagel chunks, Granny Smith apple sections.
2007 Ilana Simon