Our Version of Melting Pot’s Spinach Artichoke Cheese Fondue

The Melting Pot's Spinach Artichoke Cheese Fondue from FavFamilyRecipes.com

I love this cheese fondue. It is one of my favorites at Melting Pot and I nailed it on the head (with a LOT of help from my waiter.. he was nice enough to pretty much hand me the recipe last time we were there). My husband and I do a fancy Christmas candlelight dinner each year and this is what we made for part of it this year. It was perfect. I am telling you, this IS the recipe.

Our Version of Melting Pot’s Spinach Artichoke Cheese Fondue

Our Version of Melting Pot’s Spinach Artichoke Cheese Fondue

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

Instructions

  • 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.
http://www.favfamilyrecipes.com/2011/12/our-version-of-melting-pots-spinach-artichoke-cheese-fondue.html

Comments

  1. 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?

  2. @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!

  3. You have to flour the cheese. That is the missing part of this recipe. Shred the cheese, then toss with flour. That is what any server at the restaurant wil tell you. its not on the menu, and you can't tell by watching them prepare it.

  4. 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.

  5. For those not in the know, Butterkase is often called German Butter Cheese in English. It is easily found in the deli section at grocery stores in Canada, so I imagine it would be fairly easy to find in the USA too.

  6. 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!!

  7. I work at the melting pot too, and just so everyone knows: our recipes aren’t a secret… We even sell a cookbook =)

    • I own the cookbook and this recipe isn’t in it. That’s a shame because this is my fave MP cheese fondue.

    • Great cookbook but they conveniently left out
      Some of their customer’s favorites, many of the
      Recipes aren’t from MP’s menu at all:)

  8. 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

  9. Just made a modified version today with a very young Gouda as I could not find the Butterkase, and increased the amount of spinach and artichoke. It was wonderful!

  10. 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?

  11. Use cornstarch, not flour. It will thicken better. Also youre a lucky girl. If they ever find out that waiter gave you the recipe he will be fired and possibly sued. Yikes.

  12. I am new to making Fondue, but I have tried several different recipes. So far, this is the only one that I will be making a second time.

  13. 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.

  14. What kind of artichoke hearts? I’ve never used them in cooking before. I’m assuming it’s canned. Is that right? Thanks

  15. 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!

    also, if you buy the cheese pre-shredded (if you happen to be so lucky) don’t flour or cornstarch, the cheese guys already do that!

    • Thanks for the great info! We love MP and have always had a great experience there. ALL of the workers we have ever talked to are SO nice. MP must have pretty high standards as far as staff goes! :)

      • Erica, I completely agree! MP is absolutely delicious and the staff that they have are WONDERFUL!!!!! Kudos to the Melting Pot!!!!!!!

    • I found that mild brick cheese, usually found in specialty shops or in Wisconsin, is close to Butter Kase cheese. It’s a German cheese, and when I’m not able to find mild brick I get this one and it works perfectly. I used to bring it back to Houston after visiting WI, but it’s difficult now with Flight Rules.

  16. So I couldn’t find butterkase anywhere and I didn’t wanna do the substitute. I tried the Gouda someone mentioned and omg it was more delicious then at MP in my opinion.

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