This post may contain affiliate links. See our disclosure policy.
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!
Featured with this recipe
- Melting Pot Fondue Recipe Ingredients
- How to make The Melting Pot’s Spinach Artichoke Cheese Fondue
- What to Serve with Spinach Artichoke Cheese Fondue
- Tips to Making the Best Spinach Artichoke Cheese Fondue
- Frequently Asked Questions
- Storing Homemade Fondue
- More Fondue and Dip Recipes
- How to Make Spinach Artichoke Cheese Fondue
- The Melting Pot’s Spinach Artichoke Cheese Fondue Recipe
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 to make the best spinach and artichoke fondue! It is so simple to make and the fondue pot does all the work. Add in all your ingredients with little to no preparation and stir them together making this wonderful copycat Melting Pot fondue!
- 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 – Fresh spinach that is loosely packed will be thrown into the fondue pot. It will give texture and flavor to every bite.
- Artichoke hearts – Chop the artichoke hearts into smaller pieces. Once the cheese is melted, you will see small green bits that are stirred in the fondue. It makes this copycat recipe look gorgeous in the fondue pot.
- Garlic – Add in minced garlic for an extra savory flavor.
- Butterkase cheese – This is a MUST-have for this recipe! You will love the soft cheese and how creamy this cheese is 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.
- Melting pot – Continue melting a 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
Serve this spinach artichoke cheese fondue with so many delicious options! Prepare your protein, vegetables, and cut-up bread to help make this dipping appetizer even better! Use your dippers to start dipping in all the fun!
- 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 breaking in the fondue pot. Graham cracker crackers, Ritz, or Triscuits are sturdy crackers to dip.
- Fresh fruits – With this savory dip, a little sweetness tastes delicious. Try it with these granny smith apples or cherry tomatoes. Any seasonal fruit that you see fit will go well with this dip!
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 cheese or grate 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. Place a small or side dish for each person to be able to have a place to lay their dipper on or their dip.
These are funny little things that were previously declared at one point but not used too often I am sure. If a woman drops their dipper or food in the fondue pot must kiss every man at the table and if a man does this they must buy everyone a round of beer or alcohol of choice.
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 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!
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.
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.
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.
He will never be found. I don’t even know his name!
Could you use chicken broth?
Yes, it will have a little different flavor, but it would work fine.
So does the MP use the wine or the vegetable broth?
Vegetable broth… I listed the exact recipe the waiter gave me!
How many does this serve?
2-3
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?
Sure! I think that would probably work. That would be my best suggestion.
are these marinated artichokes?
Wow!!! This was perfect! Dead on.. This is my favorite at Melting Pot, now I can make it at home… (Flour the cheese)
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!
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
Looks really nice, sounds amazingly delish and is a wonderful alternative to normal cheese fondue!
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:)
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!!
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.
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.
I worked at a MP for years. You need to lightly flour the cheese for it to blend with the wine or broth.
Thanks so much!! I changed it on the recipe!
Wine? Please share your info! 🙂
@ Cathy– Unfortunately we aren’t the people to ask! None of us drink!
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.
@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!
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?
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
Oh man I love the melting pot its a favorite 🙂 This looks amazing. So where did you find the butterkase cheese?
Boars head carries it….anywhere you can find Boars Head, you will find Butterkase cheese…