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Recipe of the Day: Pesto Jack Fondue

Ann Lemcke of the Art of Entertaining shares a recipe for Pesto Jack Fondue.


Pesto Jack Fondue


1 TEASPOON Pesto (store bought is fine)

8 OUNCES Shredded Swiss Cheese (we use Gruyere)

8 OUNCES Shredded Monterey Jack Cheese

2 TABLESPOONS Cornstarch

1/2 CUP White Wine

3/4 CUP Chicken Stock

Salt and Pepper to taste

1/8 TEASPOON Nutmeg


Combine cheeses and cornstarch in a bowl.

In a heavy saucepan, bring the wine, garlic and chicken stock to a simmer over medium-low heat.

Add cheeses to simmering liquid a little at a time, whisking continuously. 

Once smooth add your nutmeg and pesto. 

Stir till smooth again.

Serve with dippers and enjoy!

For more from the Art of Entertaining, visit theaofe.com

ST. LOUIS - SPINACH ARTICHOKE CHEESECAKE 1/2 Stick of Butter 1/4 Chopped Yellow Onion 1 TSP Chopped Garlic 1 - 10 oz Bag Fresh Spinach 1 Can Artichoke Hearts (chopped) 8 oz Softened Cream Cheese 2 Eggs 1 1/2 Cups of Shredded Asiago Cheese Melt your butter on the stove and saute the onions, spinach and artichoke hearts till softened.

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