Best 6 Cheese Fondue With Roasted Vegetable Dippers Recipes

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Cheese fondue, a delectable dish of melted cheese served warm and perfect for dipping various food items, has been a culinary delight for centuries. Its origins can be traced back to the mountainous regions of Switzerland, where it was traditionally enjoyed during the harsh winter months. With its creamy, rich texture and versatility, cheese fondue has become a popular dish worldwide, perfect for gatherings and special occasions. Whether it's a cozy evening at home with friends or a festive celebration, cheese fondue offers a delightful and memorable dining experience.

Let's cook with our recipes!

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

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 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

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

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

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!

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  • Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

Tips:

  • Use a heavy-bottomed saucepan or fondue pot to prevent scorching.
  • Grate the cheese finely for a smooth fondue.
  • Use a wooden spoon or heatproof spatula to stir the fondue, as metal utensils can damage the pan.
  • Keep the fondue warm over a low flame or fondue burner.
  • Serve the fondue with a variety of dippers, such as bread cubes, vegetables, and meats.
  • If the fondue becomes too thick, add a little milk or white wine.
  • If the fondue becomes too thin, add a little cornstarch or flour.
  • Enjoy the fondue while it's hot and bubbly!

Conclusion:

Cheese fondue is a delicious and versatile dish that can be enjoyed by people of all ages. With its creamy texture and rich flavor, fondue is perfect for dipping bread, vegetables, and meats. It's also a great way to use up leftover cheese. Whether you're hosting a party or just looking for a cozy meal at home, cheese fondue is a surefire hit. So gather your friends and family, and enjoy this classic Swiss dish!

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