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Recipe of the Day: Spinach Artichoke Cheese Fondue

Karen Barnett from The Melting Pot Town & Country shares a recipe for Spinach Artichoke Cheese Fondue.


Spinach Artichoke Cheese Fondue 

Small: Serves up to 2 people


  • 2 oz Vegetable Bouillon
  • ½ tsp. Fresh Garlic, chopped
  • 1 oz Artichokes, drained and chopped
  • 1 ¼ oz Butterkase Cheese, shredded
  • 1 ¼ oz Fontina Cheese, shredded
  • 1 tsp. Parmesan Cheese, grated
  • 2 shakes Tabasco® sauce
  • 1 ½ oz Fresh Spinach, ½” chopped, tightly packed


Add vegetable bouillon to the top of a double-boiler. Add garlic and artichokes; stir with a fork.

Add 1/3 of the shredded cheese, mix with fork. Add another 1/3 of the cheese, mixing thoroughly with fork. Add the remaining cheese, mixing thoroughly until all of the cheese is incorporated and melted. Use a whipping motion to mix well.

Add Parmesan cheese and Tabasco® sauce. Fold and stir with fork to incorporate. Fold in fresh spinach.

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