The Melting Pot’s Spinach Artichoke Cheese Fondue is one of my favorite copycat recipes. The melted cheese is smooth and creamy and the spinach and artichokes add an amazing flavor. Perfect for dipping.
I love this Spinach Artichoke Cheese Fondue. It is my favorite cheese fondue 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. He knew what he was talking about because this recipe tastes exactly the same as the fondue we had in the restaurant. It’s rich and smooth and perfectly creamy. Getting the right cheese is important to getting the perfect consistency. The other thing that I loved was that I could make it myself 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!
My husband and I like to have a fancy Christmas candlelight dinner each year. We made this fondue for our dinner and it was perfect. You can make this a full meal by adding pieces of cooked meat, and steamed vegetables to dip in the cheese. Some of our favorite meats to dip in this Spinach Artichoke Cheese Fondue are shrimp and pieces of chicken wrapped in bacon as you can see in this photo. Steamed vegetables like asparagus, Brussels sprouts, broccoli, carrots, cauliflower, zucchini, and sugar snap peas work great for this fondue. You will want them to be cooked “al dente” so they are still crisp and fresh, not limp and soggy. Of course, the traditional bread, chips, and crackers are always delicious. Some people really like dipping slices of Granny Smith apples in the cheese too. It is a very tasty combination!
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.
How to make our version of The Melting Pot’s Spinach Artichoke Cheese Fondue
The Melting Pot's Spinach Artichoke Cheese Fondue
- 1 1/2 c. vegetable broth
- 1 c. loosely packed cup fresh spinach 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
- 1 (5 oz.) package Parmesan cheese blend grated - be sure to find one that has the first two ingredients as parmesan and Fontina cheese
- 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.
- 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 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 tablespoon of sour cream.