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.