Cheddar and Spinach Fondue
adapted from Ilana Simon's The Fondue Bible Addition of processed cheese keeps fondue creamy and prevents it from developing a grainy texture. W-S Journal
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- 1 tablespoon(s) all-purpose flour
- Bagel chunks or Granny Smith apple sections
- 1 cup(s) beer
- 2 cup(s) chopped spinach, blanched for 1 minute, then squeezed dry
- Cubes of French bread, lightly toasted
- English muffin wedges, lightly toasted
- Freshly ground black pepper
- 1 tablespoon(s) grainy or Dijon mustard
- 8 ounce(s) grated processed Cheddar cheese from a block (such as Velveeta)
- 4 ounce(s) grated sharp aged Cheddar
- 1 pinch(s) ground nutmeg
- 1. In a bowl, toss processed Cheddar, aged Cheddar and flour.
- 2. In a large saucepan or flameproof fondue pot, bring beer to a simmer over medium heat.
- 3. Reduce heat to medium-low. Add cheese mixture, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
- 4. Stir in mustard and mix well. Add nutmeg, pepper and spinach and stir well. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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