Community Recipe
from [psfreeman]
Cheddar and Spinach Fondue

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

  • Yield: 4 servings ( Serving Size: servings )
  • Prep time:5 Minutes
  • Cook time:45 Minutes


  • 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.

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Cheddar and Spinach Fondue recipe