Everyone loves warm gooey cheese, and this Spinach Artichoke Cheese Fondue recipe is always a crowd pleaser that folks just rave about!
This cheese fondue packs a lot of flavor! This is due to the layering of flavors – garlic, spinach, marinated artichoke hearts, Monterey Jack cheese, white cheddar cheese, Parmesan cheese, and.
I love using Holland House Cooking Wines in my recipes because they a give a flavor boost to any dish. I get so many compliments on my Spinach Artichoke Cheese Fondue recipe and I have to credit Holland House White Cooking Wine. Their White Cooking Wine gives my fondue recipe bold yet distinct flavor that is just spectacular.
If you’d like a variety of my holiday recipes that feature the bold flavors of Holland House Marsala, Sherry, Red, and White Cooking Wines, then check out these recipes:
Cook’s Note – Spinach Artichoke Cheese Fondue:
- It’s really important that you shred your own cheese for this recipe. Pre-shredded cheese has other additives in it that may alter the silky smooth texture of the cheese fondue.
- Leftover cheese fondue can be kept in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the cheese fondue in a heavy-bottomed pan, and slowly heat the cheese over low heat while stirring often. It will take a good 5-10 minutes to reheat the cheese. Don’t be tempted to crank the heat up, because you will run the risk of the fondue breaking and becoming grainy, yuck!
- For entertaining wow factor, try serving this cheese fondue inside of a hollowed out round loaf of bread. Make sure it’s a crusty loaf with a thick bottom crust. Bonus: use the hollowed out bread pieces for dipping into the cheese fondue!
- When it comes to dippers for your cheese fondue, you want to choose relatively mild food items because you want the Spinach Artichoke Cheese Fondue to be the star and not the dipper.
- Stay away from: overly spiced, seeded, or garlic breads, robust fruit and vegetables.
- Choose: plain crusty white bread, tart green apples, carrots, blanched broccoli, and blanched shrimp.
Spinach Artichoke Cheese Fondue
- 6 ounces Monterey Jack cheese shredded
- 6 ounces White Cheddar Cheese shredded
- 4 ounces Parmesan Cheese shredded
- 1 tablespoon cornstarch
- 1 ¼ cups Holland House White Cooking Wine
- 3 large garlic cloves pressed through a garlic press
- 1 ½ cups chopped fresh spinach
- ½ cup marinated artichoke hearts drained and chopped
- Your favorite crusty bread
- Combine Monterey Jack, White Cheddar, and Parmesan cheese in a medium bowl. Add the cornstarch and toss gently with your hands. Set aside.
- Over medium heat, add the White Cooking Wine to a large heavy-bottomed deep pan.
- Whisk in the garlic and bring the cooking wine to a bubble.
- Add the spinach and artichoke hearts and mix well. Let the mixture come back up to a bubble and cook for 1 minute.
- Add in the cheese in 4 additions, whisking until combined after each addition.
- Once the fondue is silky smooth, transfer the pan to your serving table surrounded by all of your favorite dippers. Alternatively, you can pour the cheese fondue into a fondue pot set to low and enjoy!
This is a sponsored post written by me on behalf of Holland House.