Cheese Fondue Dip

8 servings. Can serve warm, room temperature or chilled.

Cheese Fondue Dip
Cheese Fondue Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    c sliced shallot (about 2 Lg shallots)

  • 1/4

    t dried rubbed sage

  • 2

    t unsalted butter

  • 2

    t flour

  • 1/2

    c dry white wine

  • 1/2

    c chicken or vegetable broth, divided

  • 4

    ozs Neufchâtel cheese (light cream cheese)

  • 1/2

    c shredded Gruyere cheese

  • 1

    T lemon juice

  • 1/2

    t dried mustard

  • Pinch ground nutmeg

  • Pinch ground black pepper

  • 1

    c cooked white beans, drained & rinsed if canned

Directions

Cook shallots & sage in butter in med skillet over med heat until shallots are soft (but not brown), about 5 min. Sprinkle flour over shallots & cook 1 min, stirring. Deglaze the pan with wine & let bubble for a min to let alcohol evaporate. Add 1/4 c of broth & stir. Add Neufchâtel cheese & stir as it melts & creates a thick, creamy mixture, about 1-2 min. Stir in Gruyere cheese & turn off heat. (It will melt with the residual heat.). Let mixture cool a few min. Meanwhile, place remaining 1/4 c broth, lemon juice, dried mustard, nutmeg, pepper & beans in a blender. Blend on high until smooth, about 30 sec. (If bean mixture is too thick to blend, add a T of water.). Scrape the cream cheese mixture into the blender & blend all together until very creamy, about 30 sec. Serve warm, room temperature or cold with vegetables, crackers, or chips.

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