Appetizer > Swiss

Spinach and Artichoke Fondue Recipe

Ingredients with Measurements:
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine (optional)

Special Equipment Needed:
- Fondue pot or slow cooker
- Fondue forks or skewers

Step-by-Step Instructions:
1. In a large bowl, mix together the spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, and red pepper flakes (if using).
2. If using wine, pour it into the fondue pot or slow cooker and heat over medium heat until simmering.
3. Add the spinach and artichoke mixture to the pot and stir until well combined.
4. Reduce the heat to low and continue to stir occasionally until the cheese is melted and the fondue is smooth and creamy.
5. Serve immediately with fondue forks or skewers for dipping.


- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat for the wine (if using)
- Low heat for the fondue
Serving size:
- Makes about 4-6 servings

Nutritional information:
- Calories: 320
- Fat: 27g
- Carbohydrates: 7g
- Protein: 14g

Substitutions for ingredients:
- Fresh spinach can be used instead of frozen, but it will need to be cooked and drained before adding to the fondue.
- Canned artichoke hearts can be substituted with frozen or fresh artichokes.
- Other types of cheese can be used, such as Gruyere or cheddar.
- Greek yogurt can be used instead of sour cream.
- Lemon juice can be added for a tangier flavor.

Variations:
- Add cooked bacon or diced ham for a meatier fondue.
- Use different types of vegetables, such as roasted red peppers or sun-dried tomatoes.
- Add diced jalapenos or green chilies for a spicy kick.
- Use beer instead of wine for a different flavor.

Tips and Tricks:
- Make sure to drain the spinach and artichokes well to avoid a watery fondue.
- Keep stirring the fondue to prevent it from burning or sticking to the pot.
- If the fondue becomes too thick, add a splash of milk or cream to thin it out.
- Serve with a variety of dippers, such as bread cubes, crackers, vegetables, and fruit.

Storage Instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the fondue in a saucepan over low heat, stirring occasionally, until heated through and smooth.

Presentation Ideas:
- Serve the fondue in a fondue pot or slow cooker to keep it warm.
- Garnish with chopped parsley or chives for a pop of color.

Garnishes:
- Chopped parsley or chives

Pairings:
- Crusty bread
- Crackers
- Tortilla chips
- Carrots
- Celery
- Apples
- Grapes

Suggested Side Dishes:
- Salad
- Roasted vegetables
- Grilled chicken or steak

Troubleshooting Advice:
- If the fondue is too thick, add a splash of milk or cream to thin it out.
- If the fondue is too thin, add more cheese or cream cheese to thicken it up.
- If the fondue separates or becomes grainy, it may have overheated or cooked too long. Try adding a splash of milk or cream and whisking until smooth.

Food Safety Advice:
- Keep the fondue at a safe temperature (above 140°F) to prevent the growth of harmful bacteria.
- Do not leave the fondue out at room temperature for more than 2 hours.
- Use clean utensils for dipping to avoid cross-contamination.

Food History:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread during the winter months.

Flavor Profiles:
- Creamy
- Cheesy
- Tangy
- Savory

Serving Suggestions:
- Serve as an appetizer or party snack.
- Great for game day or movie night.

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Taste: Creamy, Cheesy, Savory, Tangy, Nutty