T7X Magazine
Recipes
Spinach & Artichoke Cheese Fondue
September, 2019
3 oz white wine or vegetable broth
¼ cup fresh, chopped spinach
½ cup drained and chopped marinated artichoke hearts
2 cloves garlic, minced
3 oz Butterkäse cheese, shredded
3 oz Fontina cheese, shredded
1 tbsp grated Parmesan
1 tbsp flour
Tabasco, to taste
Combine Butterkäse and Fontina in a bowl, and toss with flour.
Heat your vegetable broth or wine in a double boiler. When hot (not boiling), add the garlic, spinach, artichokes, and mix well. Bring the mixture back up to temp, and stir in the Butterkäse and Fontina a little bit at a time, waiting between each addition for the cheese to melt. Stir in the Parmesan and Tabasco to taste. Transfer to a heated fondue pot, and start dipping.
