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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!
This spinach artichoke cheese fondue is creamy and has all the flavor from the artichokes right in the fondue. This recipe tastes exactly the same as the fondue we had in the restaurant. It is 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!
Experience the Melting Pot fondue in your own home for half the price! This homemade fondue tastes just like the Melting Pot and is the perfect copycat recipe. Grab your fondue maker and let’s get started making some delicious spinach and artichoke fondue!
Melting Pot Fondue Recipe Ingredients
Six simple ingredients is all you need to make the best spinach and artichoke fondue! It is so easy to make, and the fondue pot does all the work. Add in all the ingredients with little to no preparation and stir them together to make this wonderful dish!
- Vegetable broth – This will be the first ingredient that goes into the fondue maker. This gives it flavor and the liquid helps keep the artichoke dip smooth when stirring together.
- Spinach – Throw some loosely packed fresh spinach into the fondue pot. It will give texture and flavor to every bite.
- Artichoke hearts – Chop the artichoke hearts into smaller pieces before adding. Once the cheese is melted, you will see small green bits of artichoke throughout the fondue. It really makes this recipe look gorgeous in the fondue pot.
- Garlic – Add in minced garlic for an extra savory flavor.
- Butterkäse cheese – This is a MUST-have for this recipe! You will love this soft cheese and how creamy it is when melted. Make sure that you grate your cheese before adding it to the fondue pot.
- Parmesan cheese blend – Find the bag that is fontina and parmesan cheese. This will also need to be grated in order for it to melt properly.
How to make The Melting Pot’s Spinach Artichoke Cheese Fondue
Spinach artichoke cheese fondue is a highlight appetizer for our family! It takes a little bit of time to set up and melt the cheese, but it is all worth it in the end. Slowly heat the fondue pot, soften the greens, then melt the cheese for the most flavorful appetizer. It is worth the extra time!
- Heat fondue pot – Heat vegetable broth in a fondue pot or similar cooking pot.
- Soften – When hot (do not bring to a boil), add spinach, artichoke hearts, and garlic, and mix well. Continue to cook until the spinach and artichoke hearts soften.
- Melt the cheeses – Combine the Butterkäse and Parmesan/Fontina grated cheeses, and add to the broth a little bit at a time, stirring constantly.
- Finishing touches – Continue melting and stirring until you have added all the cheese and the consistency is smooth and creamy.
- Serve – Serve with sliced french bread pieces, steamed vegetables, cooked meat, chips, pretzels, or crackers.
What to Serve with Spinach Artichoke Cheese Fondue
There are so many delicious and fun options to serve with this spinach artichoke cheese fondue! Prepare your protein, vegetables, and cut-up bread to help make this dipping appetizer even better! Dig (or dip) in, and enjoy!
- Protein – Make this fondue recipe a full meal by adding pieces of cooked meat like chicken, beef, shrimp, crab, lobster tails, or sausage. Wrap some pieces of chicken in bacon and you have a real treat!
- Veggies – Brussels sprouts, broccoli, celery, carrots, cauliflower, zucchini, asparagus, and sugar snap peas. To steam vegetables, you want them to be cooked “al dente” so they are still crisp and fresh, not limp and soggy.
- Bread – Chop up french bread, baguette bag, or pretzel bites for thick crusted bread. Artisan breads are best because they have a thick outside layer and are soft to bite into with the savory dip coating it!
- Chips – You will want a thick chip to dip in the spinach dip. Tortilla chips are best!
- Crackers – These sometimes are harder to dip. Adding a little fondue onto the cracker with a spoon is best to avoid the cracker breaking in the fondue pot. Graham crackers, Ritz crackers, or Triscuits are sturdy crackers to dip.
- Fresh fruits – With this savory dip, a little sweetness tastes delicious. Try it with granny smith apples or cherry tomatoes. Try using a seasonal fruit of your choice for a tasty option!
Tips to Making the Best Spinach Artichoke Cheese Fondue
- The cheese – Substitute the cheese for farmer’s cheese or Romanian cream cheese. Make sure that you shred or grate the cheese for the best results. It will not be able to melt appropriately if it is not shredded.
- Do NOT double the batch! We recommend not doubling the cheese or ingredients for this fondue recipe. Unfortunately, the cheese will not melt completely and it will end up in a lump at the bottom of the fondue maker.
- Dippers – If you do not have enough dippers for everyone, you can carefully use a fork to help dip your sides in.
“We tried this recipe last weekend when we had some friends over and it was a hit! So delicious! Thanks for sharing!”
-Anna
Frequently Asked Questions
If you are a fan of fondue, you are going to love this recipe! A fondue pot is similar to a saucepan except that the fondue warms itself up and does not need an oven. Depending on the size of the family you will be serving will determine how large your fondue pot will be as well as how many dippers you will need. If you don’t have a fondue pot, we highly recommend the medium sized 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.
Before starting your fondue dinner, it is best to set the rules that are asked of everyone. A certain rule we use is not to double dip in the fondue. You can even say all meat first, then veggies, then bread, or go in an order that is best for everyone. Provide a small dish for each person to be able to have a place to lay their dipper (or extra dip) on.
Storing Homemade Fondue
Place the cooled leftover fondue in an airtight container and store it in the refrigerator for three days. When ready to reheat, place it back in the fondue pot or in a saucepan on the stovetop. Slowly heat up the fondue while stirring it. Do not microwave. The cheese will separate and it will become lumpy.
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!
Cheddar Cheese Fondue
Easy Chocolate Fondue
Sun Dried Tomato and Artichoke Dip
Spinach Artichoke Dip in a Bread Bowl
Hot Crab Dip
Bread Bowl Dip
How to Make Spinach Artichoke Cheese Fondue
The Melting Pot’s Spinach Artichoke Cheese Fondue
Ingredients
- 1 ½ cups vegetable broth
- 1 cup fresh spinach loosely packed, chopped
- 3/4 cup artichoke hearts chopped
- 1 teaspoon minced garlic
- 7 ounces Butterkäse cheese grated – if you can’t find this, you can substitute Farmer’s Cheese or Romanian Cream Cheese
- 5 ounces 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.
My fondue pot ended up being too small so I switched it into my cast iron skillet and cooked on low and the consistency turned out perfect, and it tastes amazing. I did toss the freshly grated cheese in cornstarch as I’ve seen that on other websites and in the reviews. This was my first time making fondue and I will be coming back for this recipe.
I’m so happy you liked the recipe, Katelynn! Switching it over to your cast iron skillet was a good idea. Maybe a larger fondue pot is on the horizon for you. 😉
The recipe was very tasty. Will definitely make it again. TIP: 1. If having trouble with incorporating cheese into the broth toss the freshly grated cheese with 2tsp of cornstarch. I did this and the cheese got nicely incorporated into the broth. 2. I don’t have a fondue pot or a double broiler so used a pot of hot water with a steel bowl over it. The fondue was very good and the hot water kept the fondue warm even when taken off the stove.
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.
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.
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.
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.
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!
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.
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!