Cheese Fondue Dip Food

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CHEESE FONDUE DIP



Cheese Fondue Dip image

Enjoy veggies and bread with this cheesy dip that's ready in 25 minutes - perfect for an appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 8

Number Of Ingredients 8

2 cans (11 ounces each) condensed Cheddar cheese soup
1/4 cup dry white wine or apple juice
2 cups shredded Swiss or Cheddar cheese (8 ounces)
4 medium green onions, finely chopped (1/4 cup)
1/4 teaspoon garlic powder
Dash of red pepper sauce
Cut-up raw vegetables, if desired
Bite-size pieces French bread, if desired

Steps:

  • Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium heat, stirring occasionally, until cheese is melted. Stir in onions, garlic powder and pepper sauce. Pour into fondue pot or chafing dish to keep warm.
  • Spear vegetables and bread pieces with fondue forks, and dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 35 mg, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg

CHEESE FONDUE DIP



Cheese Fondue Dip image

This is by far our most favorite cheese fondue!The white wine accents the cheese flavors and the cream soup keeps the mixture from clumping or getting stringy. We have used it with bread, veggies, fruit and even meat such as sausages, ham cubes, meatballs, and chicken nuggets. It is quick, easy and can be made the day before and reheated.

Provided by Lorac

Categories     Cheese

Time 15m

Yield 3 cups

Number Of Ingredients 4

1/2 cup dry white wine
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces grated cheddar cheese
1 (1 lb) package Velveeta cheese, cubed

Steps:

  • Place all ingredients in a heavy pot and stir over low heat until cheese has melted.
  • Keep warm in a fondue pot or refrigerate and reheat.

Nutrition Facts : Calories 723.8, Fat 51.4, SaturatedFat 30.9, Cholesterol 159.2, Sodium 3130.9, Carbohydrate 23, Sugar 14.2, Protein 35.4

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

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.

CHEESE FONDUE



Cheese Fondue image

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound imported Swiss cheese, shredded
1/2 pound 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
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Steps:

  • In a 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. Serve with chunks of French and pumpernickel breads. 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!

CHEESE FONDUE



Cheese Fondue image

I've been making this fondue since the early 70's. Always so good!

Provided by Sheila

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Yield 5

Number Of Ingredients 7

1 cup dry white wine
½ pound shredded Swiss cheese
½ pound shredded Gruyere cheese
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes

Steps:

  • Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g

BEER CHEESE FONDUE



Beer Cheese Fondue image

My family always wants me to make this for them! It's so perfect for the Holidays! I put this out on the table with other appetizers and let everyone dip at their own pace.

Provided by Joanne Fraser

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 clove garlic
3/4 cup beer
8 ounces swiss cheese
4 ounces sharp cheddar cheese
1 dash hot pepper sauce
1 tablespoon flour
1 large crusty bread (Italian or French Stick - cubed)

Steps:

  • Rub inside of fondue pot with garlic.
  • Discard garlic.
  • Do at stovetop-------------------.
  • Add beer to fondue pot and heat until boiling.
  • Turn down heat.
  • Coat grated cheeses with flour and add to pot.
  • Heat slowly.
  • At the table------------------.
  • Turn on your fondue pot element.
  • Put your fondue pot into place.
  • Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
  • If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.

Nutrition Facts : Calories 238.1, Fat 16.8, SaturatedFat 10.7, Cholesterol 54.6, Sodium 192.5, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 15.2

CHEESE FONDUE WITH ROASTED VEGETABLE DIPPERS



Cheese Fondue With Roasted Vegetable Dippers image

Serve this flavorful three cheese dip with bread and a variety of vegetables - an elegant appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 13

2 cups fresh cauliflower florets
1 medium green bell pepper, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
2 cups French bread cubes
1 tablespoon olive oil
4 oz Havarti cheese, shredded (1 cup)
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded American cheese (4 oz)
2 tablespoons all-purpose flour
1 cup dry white wine
1/4 teaspoon garlic powder

Steps:

  • Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
  • In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
  • To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

PIZZA FONDUE DIP



Pizza fondue dip image

Love pizza? This fondue dip is for you, with tomato, melted cheese and pepperoni. It's great sharing food for a party. Enjoy with garlic bread or breadsticks

Provided by Good Food team

Time 35m

Number Of Ingredients 7

180g soft cheese
10g grated parmesan or vegetarian Italian-style hard cheese
100g grated mozzarella, or grated mozzarella & cheddar mix
olive oil, for the dish and for drizzling
200g pizza sauce or passata
7-8 slices pepperoni (optional)
garlic bread, crostini or breadsticks, to serve

Steps:

  • Tip the soft cheese into a bowl and beat with a whisk to loosen. Whisk in parmesan and half the mozzarella, then season. Oil a 15-18cm round baking dish. Spread the soft cheese mixture over the base, then pour over the pizza sauce or passata and spread out so it fully covers the soft cheese. Sprinkle over the rest of the mozzarella. Arrange the pepperoni on top, if using, and drizzle with a little olive oil. Can be made up to two days ahead, covered and chilled until ready to cook.
  • Heat the oven to 200C/180C fan/ gas 6. Bake the dip for 25-30 mins, or until bubbling and golden. Meanwhile, cook the garlic bread following pack instructions, if using. Leave the dip to cool slightly, then serve with the garlic bread, crostini or breadsticks for dipping.

Nutrition Facts : Calories 166 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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