Melting Pot’s Spinach Artichoke Cheese Fondue

4.23 from 9 votes
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The Melting Pot’s Spinach Artichoke Cheese Fondue is one of my favorite copycat recipes. Smooth, creamy melted cheese with spinach and artichokes that add incredible flavor!

Melting Pot’s Spinach Artichoke Cheese Fondue with skewers

Melting Pot Fondue Recipe

This Spinach Artichoke Cheese Fondue is my favorite cheese to order at The Melting Pot restaurant. After our last visit I was able to duplicate the recipe with a lot of help from our waiter. He was nice enough to pretty much explain the entire recipe to me step by step. This recipe tastes exactly the same as the fondue we had in the restaurant: rich, smooth and perfectly creamy. And the best part is, you can make it yourself for a fraction of the cost of eating it at the restaurant. The Melting Pot is such a fun dinner experience, but it is pricey!

What to Serve with Spinach Artichoke Cheese Fondue

  • Make this fondue recipe a full meal by adding pieces of cooked meat like chicken, beef, shrimp or sausage.
  • Wrap some pieces of chicken in bacon and you have a real treat!
  • Brussels sprouts
  • Broccoli
  • Carrots
  • Cauliflower
  • Zucchini
  • Sugar Snap Peas
  • Bread
  • Chips
  • Crackers
  • Granny Smith apples

To steam vegetables, you want them to be cooked “al dente” so they are still crisp and fresh, not limp and soggy. 

A chip dipped into the Spinach Artichoke Cheese Fondue

Pick a Fondue Pot

If you are a fan of fondue, you are going to love this recipe. Each time we make it, not a drop is wasted. We use bread to scoop up every last bit of the creamy, rich cheese. If you don’t have a fondue pot, we highly recommend the Oster Fondue Pot available at Amazon, Target, and other department stores. It is easy to use and it keeps the fondue at just the right temperature.

The Melting Pot's Spinach Artichoke Cheese Fondue surrounded by shrimp, meat, and chips.

More Fondue and Dip Recipes

There’s nothing more fun than gathering with your friends around a hot bowl of dip and enjoying a fun meal together. Try these delicious recipes:

How to make The Melting Pot’s Spinach Artichoke Cheese Fondue

Melting Pot's Spinach Artichoke Fondue in a fondue pot

The Melting Pot’s Spinach Artichoke Cheese Fondue

4.23 from 9 votes
The Melting Pot's Spinach Artichoke Cheese Fondue is one of my favorite copycat recipes. Only cook 1 batch of this recipe at a time for the cheese to melt correctly. *See recipe notes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 6

Ingredients

  • 1 ½ c. vegetable broth
  • 1 c fresh spinach loosely packed, chopped
  • 3/4 c. artichoke hearts chopped
  • 1 tsp. minced garlic
  • 7 oz. Butterkäse cheese grated – if you can’t find this, you can substitute Farmer’s Cheese or Romanian Cream Cheese
  • 5 oz Parmesan cheese blend grated – be sure to find one that has the first two ingredients as parmesan and Fontina cheese

Instructions

  • Heat vegetable broth in fondue pot or similar cooking pot. 
  • When hot (do not bring to a boil) add spinach, artichoke hearts, and garlic and mix well. Continue to cook until the spinach and artichokes hearts soften.
  • Combine the Butterkäse and Parmesan/Fontina grated cheeses, and add to the broth a little bit at a time, stirring constantly. 
  • Continue melting a stirring until you have added all the cheese and the consistency is smooth and creamy.  
  • Serve with french bread pieces, steamed vegetables, cooked meat, chips, pretzels, or crackers.

Substitution:

  • Fake Butterkäse Cheese (Keep in mind, the fake really isn’t quite as good as the real Butterkäse. Only use this recipe if you can’t find it anywhere): 
  • Mix ½ brick (4oz) of cream cheese with ¼ cup of buttermilk and ½ tablespoon of sour cream.

Notes

*Please do not double or triple this recipe. The cheese is expensive and you will have a big ball of cheese that won’t melt. If you want to prepare this for a large group, prepare one batch at a time. 

Nutrition Information

Calories: 184kcalCarbohydrates: 4gProtein: 14gFat: 12gSaturated Fat: 6gCholesterol: 32mgSodium: 847mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 1095IUVitamin C: 8mgCalcium: 273mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. Used to work for them: the key it to coat the cheese in a bit of cornstarch. Put it in a bowl and work it around. Helps it to smooth out the clumps you are getting.

  2. 1 star
    I did not use pre-grated cheese. Also followed the recipe exactly and added it to the hot broth very gradually but it was still a clumped up mess and did not mix with the broth at all. So disappointed, especially since these cheeses were expensive and we tripled the recipe.

    1. I am so sorry that this did not work for you. We don’t encourage doubling or tripling the recipe because it is hard to get all that cheese hot at the same time. If a larger batch is needed, we suggest making one batch at a time.

  3. 3 stars
    Followed the recipe to a T (yes, I used freshly grated cheese – not pre-shredded cheese), and like other reviewers, my cheese turned into a huge clump and would not mix with the vegetable broth. Any advice would be greatly appreciated as I love the spinach artichoke dip from The Melting Pot and would love to make some at home for a fraction of the price.

    1. Did you add the cheese just a little at a time until it melted? It may also help to toss the cheese in flour before adding. This will thicken the sauce more so you may need to add more broth but I am guessing it may help with it turning into a big clump. I am not sure if the brand of cheese makes a difference? I will try to look into this further and see if I can find a good solution here. Thanks for letting us know!

  4. 4 stars
    It tastes great I just don’t exactly know what I was doing wrong where my cheese kept clumping with the fork. I did add it gradually I’m just not sure maybe it’s my fondue pot and the wrong temp. Still tastes good. I added a splash of white wine just as a preference.

    1. Oh no! Did you use pre-shredded cheese? Sometimes pre-shredded cheese can have a dusting on it that makes it clump. I bet the white wine was delicious!

  5. I’m so sad. I followed the recipe exactly and the cheese never incorporated into the liquid. The liquid turned a little creamy and then we had a big plastic-ey ball of cheese. I whisked constantly. Such a bummer. I was so excited to try this.

      1. Hi I had the same problem! It still tasted delicious, but yes I added cheese little by little while stirring. Was the heat setting wrong? I didn’t have it boiling but after it wasn’t melting, I tried hotter. It didn’t seem to help

  6. I’m planning on making this with my kids for New Years!
    I do have a question in regards to the cheese blend. Is it pre shredded?
    If so you haven’t had any issues with it melting? The anti caking agents won’t wreck havoc in the melting department?

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