The Melting Pot's Spinach Artichoke Cheese Fondue
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
Servings: 6
Calories: 184kcal
Ingredients
- 1 1/2 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 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 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
Calories: 184kcal | Carbohydrates: 4g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 847mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1095IU | Vitamin C: 8mg | Calcium: 273mg | Iron: 1mg