Cheese Fondue Dip

By á-178825

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

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

Preparation

Step 1

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.