Try this Spinach and Artichoke Fondue recipe, or contribute your own.
- Carbohydrate 27.4788705554332 g
- Cholesterol 45.8253333561201 mg
- Fat 12.7648683392083 g
- Fiber 4.43835570548649 g
- Protein 16.0748100091343 g
- Saturated Fat 7.6420437259184 g
- Serving Size 1 1 Serving (242g)
- Sodium 337.812166906018 mg
- Sugar 23.0405148499467 g
- Trans Fat 0.799327500318626 g
- Calories 280 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.
Throwing shredded cheese directly into boiling wine without any protective starch coating is the single fastest way to break a fondue emulsion into a greasy pool of solids and separated fat. When proteins coagulate too rapidly under high heat, they tighten into tough clumps rather than melting into a smooth, homogenous sauce. Tossing the mozzarella, parmesan, and gruyere blend with a teaspoon of flour beforehand introduces cellulose and amylose that physically interfere with the protein strands, keeping the emulsion stable even as heat fluctuates. Additionally, cooking the minced garlic and white cooking wine over medium-high heat first reduces the harsh alcohol bite before the vegetables go in.
Chopping baby spinach and drained artichoke hearts finely ensures they distribute evenly through the molten dairy matrix instead of sinking to the bottom of the pot. Once the spinach wilts into the simmering liquid, lowering the burner output prevents scorching while the cheeses melt into a stringy state. Because dairy fats solidify firmly upon chilling, leftover fondue requires a gentle approach when reheated the next day. Place the cooled mixture into a heavy-bottomed saucepan over low heat, splashing in a tablespoon of fresh white wine or milk to rehydrate the proteins while stirring constantly until the temperature reaches 165 degrees Fahrenheit.
Pairing this dip with raw broccoli florets, crisp apple slices, and cubed French bread provides structural contrast through high water content and sturdy crumb textures that cut through rich fats.
