Cheese Fondue Recipe made in minutes!
This cheese fondue is gooey perfection made in minutes. Share or not share it’s a great game!
I love dipping soft baguette slices into that cheesy goodness, but all veggies are welcome to the party. Enjoy this delicious bowl with these delicious appetizers: Spinach Puffs, Bacon Wrapped Asparagus Skewers, and Teriyaki Chicken Wings.
Deceptively simple, delicious and fun!
Did you know this cheese fondue dip is made in minutes? I may or may not be a little obsessed with hot pot. I mean I love cheese, if that’s what you’re looking for. But melted cheesy goodness overshadows everything?
Yes, please sign me up!
While I like living in a local joint that is totally devoted to the adoration of this dish, I don’t like their prices. That’s why I made myself an equally delicious bowl! Not only is it cheaper, it’s super easy!
While I love this cheese blend, it’s easy to change if you’re craving a different configuration. No matter how you slice the cheese, you’ll love this cheesy bowl!
How to Make Cheese Fondue
mud. In a small bowl, combine 2 teaspoons cornstarch and 1 tablespoon vinegar, then set the slurry aside.
toss. Add cheese and remaining cornstarch to a medium bowl, stir and set aside. Add 2/3 C vinegar to a saucepan.
hot. Heat over medium heat until bubbles appear on the sides of the pan. Stir in lemon juice. Reduce heat to medium-low.
cheese. Add only a small amount of the cheese mixture and stir in a figure-eight shape until the cheese is melted. Add another handful of cheese and stir in the same way. Repeat until all the cheese is added.
season. Add garlic powder, oregano and Worcestershire sauce.
Bold. Gradually stir in the cornstarch mixture. Continue cooking and stirring until the mixture is thick and smooth. Keep warm.
Serve. Serve with baguette. Mini smoked sausages, dill pickles, and pretzels also taste great.
What to Dip in Cheese Fondue?
Crust is the most popular dip for fondue, but there are plenty of other delicious dips like:
- cherry tomatoes
- Smoky Mountains Small
- soft or hard pretzels
- Cookies and Nachos
- kimchi like cornichons
- boiled baby potatoes
- Steamed Broccoli and Cauliflower
Fondue Recipe Tips
Keep these in mind when making this delicious cheese fondue…
- High quality: It may be a little more expensive to buy a higher quality cheese, but it will turn out well worth it.
- Add cornstarch: do not skip this step. Adding cornstarch helps ensure the cheese doesn’t get lumpy as it melts.
- Bitchy? I don’t cook with wine, so in lieu of the acidity that wine usually provides, I use white wine vinegar. Vinegar is acidic and has all the same flavor profile.
- Do not use pre-shredded cheese. It has a different consistency that will affect the formula.
- Stirring the cheese slowly and continuously is important for making a smooth fondue.
- Some other popular fondue cheeses include gouda fontina and brie. Cheddar cheese can also be used in place of Swiss cheese.
heating and storage
To keep the hot pot warm: The easiest way to keep your fondue warm for dipping is to have a fondue pot. You can use an electric hot pot or a ceramic pot that is kept warm with a fire source. A small crock pot will also work.
storage: You can make the hot pot a day ahead and store it in the refrigerator. Leftovers can also be stored in the refrigerator for 1-2 days.
reheat: The best way to reheat cheese is to use a double boiler as it will not overheat or burn the cheese. You can also use a pan on the stove or even in the microwave. Add a little milk and a pinch of salt to help rejuvenate it. Slowly heat the cheese and stir constantly.
For a more delicious appetizer, try:
Prep time 10 minutes
Cook Time 10 minutes
Total time 20 minutes
Calories 193 kcal
by Lil’ Luna
- 4 teaspoons cornstarch divided
- 1 tablespoon + 2/3 c white wine vinegar divided
- 1 1/2 c grated Gruyere cheese
- 1 1/2 c shredded Swiss cheese
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon Worcestershire sauce
In a small bowl, combine 2 teaspoons cornstarch and 1 tablespoon vinegar and set aside.
Add cheese and remaining cornstarch to a medium bowl, stir and set aside.
Add 2/3 C vinegar to a saucepan. Heat over medium heat until bubbles appear on the sides of the pan. Stir in lemon juice.
Reduce heat to medium-low. Add only a small amount of the cheese mixture and stir in a figure-eight shape until the cheese is melted. Add another handful of cheese and stir in the same way. Repeat until all the cheese is added.
Add garlic powder, oregano and Worcestershire sauce. Gradually stir in the cornstarch mixture.
Continue cooking and stirring until the mixture is thick and smooth. Keep warm.
Serve with baguette. Mini smoked sausages, dill pickles, and pretzels also taste great.