11 Cheese Fondue Dippers Food

11 CHEESE FONDUE DIPPERS

11 Cheese fondue dippers image

11 popular dippers that will take your cheese fondue eating experience to the next level!

Provided by Renee' Groskreutz

Number Of Ingredients 11

Ingredients

Bread
Shrimps
Your favorite fruits
Veggies
Meatballs
Pasta
Roasted potatoes
Mint leaves
Potato chips and nachos
Poached chicken
Steak chunks

Steps:

Pick some dippers to try
Tell us your favorites

THE ULTIMATE CHEESE FONDUE DIP STATION

The Ultimate Cheese Fondue Dip Station image

Provided by Nancy Fuller

Categories appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

8 ounces Emmenthal cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
1 to 2 tablespoons applejack
Serving suggestions: cubed French bread, sliced cooked sausages, broccoli florets, mushrooms, diced apples, cooked fingerling potatoes

Steps:

In a medium bowl, toss to combine the Emmenthal, Gruyere, cornstarch, salt, garlic powder and white pepper; set aside.
Bring the wine to a simmer in a medium saucepan over medium-high heat. Add a large handful of the cheese mixture and whisk until smooth. Repeat until all the cheese has been added and is completely melted and smooth. Whisk in the applejack to taste.
Transfer the melted cheese to a fondue pot or casserole dish and serve warm (over a flame) with bread cubes, sausages, vegetables and fruit.

FOUR CHEESE FONDUE WITH ASSORTED DIPPERS

Four Cheese Fondue with Assorted Dippers image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 ounces freshly grated Emmental cheese
4 ounces freshly grated Havarti cheese
4 ounces freshly grated Monterey Jack cheese
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons cornstarch
1 cup dry and crisp white wine
3 tablespoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Pinch of freshly grated nutmeg
Kosher salt
Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables

Steps:

Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

CHEESE FONDUE

Cheese Fondue image

This is great served with chunks of bread. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! Recipe from Tyler Florence.

Provided by CookingONTheSide

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb imported swiss cheese, shredded
1/2 lb gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1 pinch nutmeg
assorted dippers

Steps:

In small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid.
Melting the cheese gradually encourages a smooth fondue.
Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot and enjoy!

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Bread. This is a classic vessel for cheese fondue. My favorite is a nice crusty baguette cut into big 1″ chunks.
Broccoli. The best way to eat your veggies… dipped in cheese! You can either blanch these VERY quickly before serving, or even if you run out of time you could serve them raw as the hot fondue will end up blanching them a little.
Salami. It’s like delicious melty charcuterie on a stick. You could either make nice slices like below, or cut it up into chunks. It doesn’t really matter because it’s hard enough to stay on the stick.
Baby Potatoes. Use halved fingerlings or Trader Joe’s “teeny tiny potatoes” cooked just long enough so they don’t fall apart in the cheese. When you check for doneness you’ll want the fork to still have quite a bit of give.
Roasted Balsamic Brussel Sprouts. This will make a convert of any brussel sprout skeptic. Cut them in half, sprinkle with salt, pepper, olive oil, and balsamic vinegar.
Meatballs. Talk about comfort food. Bake off a bag of frozen meatballs and you’re good to go!
Pretzel Bites. These go especially well with the beer cheese fondue. You could either be ambitious and make them from scratch, or buy the frozen pretzels, bake them off, then cut them up.
Asparagus. Cut the woody bottoms off. Lay them out on a baking sheet. Sprinkle with salt, pepper, and a little bit of olive oil. Bake at 425° for 10-12 minutes.
Steak. One of my favorites is beef tenderloin cooked and diced into 1″ chunks, but really any steak will do.
Shrimp. A nice 15-20 peeled and deveined, tail on shrimp is perfect. Boil in a pot with Old Bay and lemons for just a few minutes until they’re pink. You can either bring them over warm, or let them get cold and they’re like shrimp cocktail.

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Bread. Crusty bread is usually the #1 pick for cheese fondue because, well, it's the best at soaking up all its cheesy goodness. If you're feeling ambitious, you can make yourself a couple of fresh baguettes or this simple, no-knead peasant bread, but I'm also happy to take the store-bought route and pick up a sourdough loaf, or two.
Apples & Pears. Fruit and cheese mingle nicely on a cheese board, so why wouldn't they when it comes to fondue? Crisp and tart Granny Smith apples complement its creaminess nicely, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many fondues.
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Pickles. Yes, pickles! From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste really great with a thick and creamy cheese fondue.
Shrimp. Lightly sweet, buttery grilled (or roasted or sautéed) shrimp play nicely with a big, bold cheese fondue made with brandy or white wine. Pro tip: Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavor kick.

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