Melting Pot’s Spinach Artichoke Cheese Fondue

4.47 from 15 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.
Featured with this recipe
  1. Melting Pot Fondue Recipe Ingredients
  2. How to make The Melting Pot’s Spinach Artichoke Cheese Fondue
  3. What to Serve with Spinach Artichoke Cheese Fondue
  4. Tips to Making the Best Spinach Artichoke Cheese Fondue
  5. Frequently Asked Questions
  6. Storing Homemade Fondue
  7. More Fondue and Dip Recipes
  8. How to Make Spinach Artichoke Cheese Fondue
  9. 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!

  1. Heat fondue pot – Heat vegetable broth in a fondue pot or similar cooking pot. 
  2. 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.
  3. Melt the cheeses – Combine the Butterkäse and Parmesan/Fontina grated cheeses, and add to the broth a little bit at a time, stirring constantly. 
  4. Melting pot – Continue melting a stirring until you have added all the cheese and the consistency is smooth and creamy.
  5. 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.
A chip dipped into the Spinach Artichoke Cheese Fondue.


“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

Which fondue pot to use?

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.

What is fondue etiquette?

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.

What is traditional fondue etiquette?

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.

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

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

Melting Pot's Spinach Artichoke Fondue in a fondue pot

The Melting Pot’s Spinach Artichoke Cheese Fondue

4.47 from 15 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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6

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.

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 three beautiful 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. 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.

  2. 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!

  3. 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?

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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!!!!!!!

  9. What kind of artichoke hearts? I’ve never used them in cooking before. I’m assuming it’s canned. Is that right? Thanks

  10. 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.