Three-Cheese Dinner Fondue for Two

Looking for a party dip? Then check out this fondue made using three types of cheese. Ready in just 25 minutes!

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Prep Time 10 min
Total Time 25 min
Servings 2

Ingredients

1/2: cup shredded Swiss cheese (2 oz)

1/2: cup shredded Colby cheese (2 oz)

1/2: cup shredded Monterey Jack cheese (2 oz)

2: teaspoons cornstarch

1: clove garlic, cut in half

1/2: cup dry white wine or nonalcoholic white wine

2: tablespoons dry sherry, kirsch or nonalcoholic white wine

1/4: teaspoon ground ginger

: Several dashes of red pepper sauce

1/2: loaf (1-lb size) French bread, cut into 1-inch pieces, or vegetable dippers

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Directions

1 In medium bowl, toss cheeses and cornstarch until cheese is coated.
2 Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
3 Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
5 Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.

EXPERT TIPS

Expert Tips

Nutrition information is only for fondue-does not include any dippers or bread.

Why it Works: Smooth Sailing Cheese is a complex mixture of fat and protein. When correctly melted, cheese stays smooth and creamy. When overcooked or overheated the fat separates from the cheese and the protein clumps. Fortunately, there are several steps you can take to avoid these pitfalls when making fondue. First, bring the cheese to room temperature before melting means you don't have to use high heat. Second, cut the cheese into small pieces to speed up the melting process. Adding a little starch to the fondue is a good idea too-it helps keep the fat from separating. Finally, adding some wine, with its acidity and minerals, lessens the stringiness of the cheese and helps keep the mixture smooth.

Got questions? Our experts have the answers. Ask Betty now.