Spinach and Artichoke Fondue

By danyell923

Ingredients

• 3 oz. vegetable broth
• appx. 1-2 oz. fresh spinach, chopped
• appx. 1-2 oz. artichoke hearts, chopped
• 1 Tbsp. chopped garlic
• 2 1/2 oz. Butterkäse cheese* (if you can't find this, you can substitute Farmer's Cheese or Romanian Cream Cheese.. if you can't find these either, see the recipe below to make your own "fake" Butterkäse.)
• 2 1/2 oz. Fontina cheese
• 1 tsp. grated Parmesan cheese
• a small amount of flour
• dash Tabasco sauce

Details

Servings 1
Adapted from favfamilyrecipes.com

Preparation

Step 1

2 1/2 oz. Butterkäse cheese* (if you can't find this, you can substitute Farmer's Cheese or Romanian Cream Cheese.. if you can't find these either, see the recipe below to make your own "fake" Butterkäse.)

Heat vegetable broth in fondue-type unit or similar cooking pot. When hot (do not bring to a boil) add spinach, artichoke hearts, and garlic and mix well. (I have had two different employees of the MP tell me that you need to lightly flour the cheese before adding it in). Combine Butterkäse and Fontina and add a little bit at a time to spinach/artichoke mixture, stirring constantly until you reach your desired consistency. Stir in Parmesan cheese and Tabasco sauce. Serve with french bread pieces and/or lightly steamed vegetables.

*Fake Butterkäse (Keep in mind, the fake really isn't quite as good so try your hardest to find the real Butterkäse. Only use this recipe if you are desperate and truly can't find it anywhere): Mix 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 tablespoon of sour cream.. you would only use 2 1/2 oz. of this so a LITTLE more than half of what this recipe would make.

We have tried to make this twice with the same problem, the cheese doesn't seem to melt and mix with the broth. We used a fondue pot and a double boiler. Do you have any suggestions?

@Jensen- Maybe try melting it in a regular saucepan with the broth and then transfer it to the fondue pot. I know sometimes a fondue pot doesn't heat it up as well as just a regular pot. Another thing you could do it do it backwards… melt the cheese slowly and then slowly add the liquid. Let me know if this helps!

I worked at a MP for years. You need to lightly flour the cheese for it to blend with the wine or broth.

I’m going to make this for a girls night tomorrow night, but I’m curious how much it actually makes? The amounts for each ingredient seem very small. Should I double it? There will be 7-10 of us.

It makes enough for 2-4 depending on if that is the main thing you are serving. If ALL you are serving is this fondue I would say it will feed 2 comfortably.

I just made this and it is exactly the same as the MP! Thank you for the tip about adding the flour. I had a hard time at first finding Butterkase cheese, I live in Arizona and I ended up finding it within the packaged meet and cheese section. This recipe is great, so glad I found this site!!

Heather k.

I worked at the MP. and this is the real deal,except we lightly covered the cheese with corn starch not flour. This makes enough for 2 people

Wow!!! This was perfect! Dead on.. This is my favorite at Melting Pot, now I can make it at home… (Flour the cheese)

I have a potluck at work coming up & would love to bring this to impress. Could I make this in my fondue pot & transfer it to a crock pot to keep it warm for the potluck? Any other suggestions?

Heather

This is the bomb!!! My fondue pot (rival brand) cooks really hot…..even on warm it was boiling the broth. Once I added the cheese, it turned really lumpy, not smooth, so i took it out of the fondue pot and over low heat, cooked it until it was more smooth. it was so good….thank you so much for sharing this recipe…..I love spinach artichoke anything. We make fondue every new years eve and this will be the go to cheese fondue.

I work at the melting pot, and this truly is the recipe. except for the fresh spinach. It is very hard to get enough spinach into the cheese using fresh and it has a different texture when you eat it. I would recommend frozen spinach. I have made it both ways and frozen is better. Also flour is better, the MP changed the recipe to cornstartch to better suit diet trends but flour tastes MUCH better. I have literally eaten this cheese over a thousand times. We also use 4. 0z of vegetable broth not 3, but it doesn’t make a whole lot of difference. The MP isn’t stuffy about their “recipes” so don’t worry about your waiter giving it to you. We want to spread the fondue love!

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