Fontina Cheese Dip Food

FONTINA CHEESE DIP

Steps:

• Set a medium saucepan over medium heat. Add in the butter. When melted, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the corn and kale, and cook for about 3 to 4 minutes, until the corn is tender and the kale has softened/wilted down a bit.
• Add in the beer. Increase the heat slightly, then cook, stirring occasionally, for about 3 minutes, until almost all of the beer has evaporated. Pour in the milk and worcestershire.
• In a small bowl, whisk together the cornstarch and water until combined. Pour into the pan and whisk to combine. Let the mixture come to the point where it's simmering around the edges of the pan, then turn down the heat to low.
• Working one large handful at a time, add in the cheese. After each addition, whisk until smooth and melted (then add the next handful). Serve with lots of chips.

BAKED FONTINA

Steps:

• Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
• Turn the broiler oven on high.
• Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
• In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
• Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
• Serve immediately with the French baguette.

BAKED FONTINA

Steps:

• Preheat the broiler and position the oven rack 5 inches from the heat.
• Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
• Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

FONTINA CHEESE DIP RECIPE - (4.6/5)

Steps:

• Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface - the pan will be hot! Serve immediately.

ARTICHOKE DIP WITH FONTINA

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
• Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
• Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.