Spinach and Artichoke Fondue
Spinach and Artichoke Fondue is a super quick recipe that is perfect for an appetizer
Spinach and Artichoke Fondue is a super quick recipe that is perfect for an appetizer
- Carbohydrate 94.9880783329662 g
- Cholesterol 137.47600006836 mg
- Fat 38.406605017625 g
- Fiber 17.3470671876672 g
- Protein 51.0393633607364 g
- Saturated Fat 22.9530111777552 g
- Serving Size 1 1 recipe (875g)
- Sodium 1551.03650071805 mg
- Sugar 77.641011145299 g
- Trans Fat 2.43158250095588 g
- Calories 912 calories
Step-by-step
- Combine the cheeses in a bowl and sprinkle with the flour. Toss to evenly coat, set aside.
- Pour cooking wine and garlic into a pot and cook over medium-high heat. Once it starts to boil add the spinach and artichokes, stir until the spinach wilts.
- Stir in the cheeses and keep stirring until the cheese is stringy and melted completely. Transfer to a fondue pot, or keep in pot on low heat until ready to serve.
- Serve with your choice of dipping ingredients.
Shredded gruyere does the heaviest lifting in this dish, providing both the structural integrity and the nutty flavor foundation that binds everything together. Maintaining a smooth, cohesive dip requires understanding how dairy proteins and starches react under heat, avoiding the dreaded separation where fats pool and solids clump into a rubbery mass. Without proper foundational technique, melted cheese easily turns stringy or greasy instead of creamy and fluid.
- Toss the shredded mozzarella, parmesan, and gruyere with flour before melting because starch granules coat the proteins and prevent them from tangling into a solid mass.
- Simmer the white cooking wine and minced garlic over medium-high heat to drive off raw alcohol harshness before introducing the vegetables.
- Stir continuously once the dairy enters the pot, maintaining a low heat threshold to prevent scorching the delicate milk solids against the bottom of the vessel.
Serve the warm cheese mixture immediately alongside sturdy dippers like cubed French bread or crisp raw vegetables. Holding the fondue too long over direct heat will cause the emulsion to break permanently.
