Best 6 Fondue Bites Recipes

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Are you craving a delicious and savory snack that will tantalize your taste buds and leave you wanting more? Look no further than fondue bites! These delectable treats are easy to make, requiring minimal ingredients and offering endless possibilities for customization. Whether you prefer a classic cheese fondue or something more adventurous like a chocolate or meat fondue, there is a fondue bite recipe out there for everyone. So gather your friends and family, prepare to embark on a cheesy (or chocolatey) adventure, and let's dive into the world of fondue bites!

Here are our top 6 tried and tested recipes!

FONDUE BITES



Fondue Bites image

A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

8 slices white or pumpernickel sandwich bread, or a combination
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons brandy (optional)
3 ounces Emmenthaler, shredded (a scant 1 cup)
3 ounces Gruyere, shredded (1 cup)
Freshly ground pepper
Sliced cornichons, for serving

Steps:

  • Preheat oven to 350 degrees. Roll out bread slices as thinly as possible with a rolling pin. Trim crusts; cut each slice into 4 even squares. Press into bottom and up sides of mini muffin cups. Bake until dry and crisp, 12 to 15 minutes (white bread will take slightly longer than pumpernickel). Let cool completely. Toasted bread cups can be made 1 day ahead and stored in an airtight container at room temperature.
  • Stir together mayonnaise, Dijon, and brandy. Add cheeses and gently stir to combine. Season with 1/4 teaspoon pepper. Transfer bread cups to a parchment-lined baking sheet. Divide cheese mixture evenly among bread cups (about 1 rounded teaspoon each).
  • Bake until cheese is melted, bubbly, and golden in places, 8 to 10 minutes. Top with cornichons;serve immediately.

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.

HOW TO FONDUE WITH OIL



How to Fondue with Oil image

Hot oil fondue is a classic recipe for deep frying your favorite meats and breaded foods at the table!

Provided by The Creative Bite

Categories     Recipe

Time 15m

Number Of Ingredients 4

24 ounces vegetable, canola or peanut oil
Meats - cubed steak, breaded chicken, sausage, breaded shrimp
Vegetables - potatoes, zucchini, cauliflower, asparagus
Frozen Sides - onion rings, fries, cheese curds

Steps:

  • Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
  • Plug the pot in and turn the pot to 375°F.
  • Meanwhile, add the raw meats and frozen items to individual bowls.
  • When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
  • Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.

S'MORES FONDUE BITES



S'mores Fondue Bites image

In this elegant take on the campfire favorite, mini marshmallows and graham crackers are speared with toothpicks and dipped in a creamy chocolate fondue.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 15m

Yield EMPTY

Number Of Ingredients 7

1 cup heavy whipping cream
7 (1.55 oz. each) milk chocolate bars, chopped
1 pinch kosher salt
1 Tbsp. butter
1 tsp. vanilla
1 box (13 oz.) mini graham crackers
1 bag (10 oz.) JET-PUFFED Miniature Marshmallows

Steps:

  • Add heavy whipping cream to a saucepan and heat over medium heat, stirring occasionally until heated through but not boiling. Remove pan from heat.
  • Stir in chocolate bars, kosher salt, butter and vanilla. Continue stirring until chocolate has melted and mixture is smooth and creamy. Pour into a shallow bowl for dipping.
  • To assemble, place 1 to 2 mini marshmallows on a toothpick. Dip into chocolate fondue, then place on a mini graham cracker (pressing firmly will poke the toothpick through the graham cracker, so it becomes a one bite treat.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEEF FONDUE WITH SAUCES



Beef Fondue with Sauces image

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 servings (1/2 cup of each sauce).

Number Of Ingredients 19

CURRY SAUCE:
1/2 cup mayonnaise
2 to 3 tablespoons curry powder
2 to 3 tablespoons 2% milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 to 3 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 pound beef tenderloin, cut into 3/4-inch cubes
3 to 4 cups canola oil

Steps:

  • In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

BASIC FONDUE



Basic Fondue image

Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.

Provided by KATKRO

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

Time 15m

Yield 64

Number Of Ingredients 6

2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Steps:

  • In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g

Tips:

  • Choose the right cheese: Use a good quality, hard cheese that melts well, such as Gruyère, Swiss, or Cheddar. You can also use a combination of cheeses.
  • Prepare the fondue: Grate the cheese and toss it with cornstarch or flour to prevent it from clumping. Heat the wine or milk in a saucepan over medium heat until it is just simmering. Add the cheese a little at a time, stirring constantly until it is melted and smooth.
  • Keep the fondue warm: Use a fondue pot or chafing dish to keep the fondue warm and melted. You can also place the fondue in a slow cooker on the "low" setting.
  • Serve with a variety of dippers: Fondue is traditionally served with bread cubes, but you can also serve it with a variety of other dippers, such as vegetables, fruits, or meats.
  • Experiment with different flavors: You can add different herbs, spices, or ingredients to the fondue to create different flavors. For example, you can add garlic, onion, mushrooms, or bacon to the fondue.

Conclusion:

Fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for parties or special occasions, but it can also be enjoyed as a simple weeknight meal. With so many different recipes and variations to choose from, there is sure to be a fondue recipe that everyone will enjoy.

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