Melting Pot’s Spinach Artichoke Cheese Fondue

4 from 7 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 from 7 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


  • 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


  • 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 ½ brick (4oz) of cream cheese with ¼ cup of buttermilk and ½ tablespoon of sour cream.


*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.

More about Erica Walker

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How many stars would you give this recipe?


  1. 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.

  2. 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!

  3. 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!

  4. 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

  5. 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?

  6. What brand of cheese did you guys find that was a good parmesan blend? I finally found the Bauer Butterkase at my local Walmart, but I’m not seeing something that has fontina as the second ingredient.

  7. 5 stars
    We’ve tried this recipe last weekend when we had some friends over and it was a hit! So delicious! Thanks for sharing!

  8. Hi! I love the melting pot and I am excited to try this. The recipe says grated Parmesan blend but there is a photo of shredded at the end of the recipe. Is the grated the correct one to use?

  9. Hello, I got a fondue pot a few weeks ago and Valentine’s Day was the first time we used. And your recipe made it an awesome meal, heck we may even need to make more for dessert!

    I could not find the butterkaise and the homemade kind worked perfectly. We added a bit more fontina than the recipe called for, sometimes I am heavy handed with liquids and before the extra cheese it was a little runny (operator error). I am so glad we found a recipe without wine, I tried one on the stove before we got our pot and all you could taste was alcohol. This was a much better experience!

  10. I am super excited to try out this recipe i have a gathering this saturday so it will be perfect i just want to know if you buy the vegetable broth or you make it and how?? Thanks in advance 🙂

    1. We’ve also used crackers, baked pita chips, and broccoli for this fondue. Thank you for asking!

  11. Thank you for this recipe! Made it for my Moms Club for Moms Night Out. We did a young Gouda instead because we have a few pregnant moms in our group. It was a huge hit! Looking forward to making it again!

  12. 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.

    1. 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.

  13. 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!

    1. 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! 🙂

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

  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. 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.

  16. 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.

  17. 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.

  18. 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?

  19. 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!

  20. 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

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

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

    2. 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:)

  22. 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!!

  23. 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.

  24. 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.

    1. 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.

  25. 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.

  26. @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!

  27. 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?

    1. I worked there for three years. you have to shred the cheese and add in cornstarch not flour. mix the cheese with cornstarch before adding to the broth