Cheese Fondue

By á-3145

Recipe courtesy Food Network Magazine

Ingredients

• Try these unlikely dippers:
• 12 ounces gruyere cheese, shredded (about 4 cups)
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 2 tablespoons all-purpose flour
• 1 clove garlic, halved
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• 2 teaspoons dijon mustard
• 1/4 teaspoon freshly grated nutmeg (optional)
• Assorted dippers, for serving
• Iceberg lettuce
• Dried figs
• Pasta
• Avocado
• Pearl onions (blanched)
• Mini hot dogs
• Candied walnuts
• Gherkins
• Pineapple
• Popcorn
• Bacon
• Shredded wheat
• Mini bagels
• Butternut squash (roasted)
• Celery
• Corn on the cob
• Croissants
• Grapes
• Beef jerky

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.

Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.

Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.