A few months ago I took a girl’s trip to Las Vegas with one of my best friends. She’d never been before so we did just about everything one can do in Las Vegas in just 4 days.
We went to the Hoover Dam, went shopping, dancing, did an aerial arts class, saw some shows, way more gambling than I care to admit, and of course – we ate. Oh you better believe we ate. We ate so hard. On our second night there we made reservations at The Melting Pot. After getting lost several times we finally found our way to the restaurant and proceeded to stuff ourselves silly with all sorts of fondue. We started off with their Spinach and Artichoke Fondue and it was amazing.
So amazing that I needed to come home and make it again. For you.
After several batches, I think I finally cracked the code on this delicious cheesy dip. And what better way to celebrate National Fondue Day than with this simple recipe?!
Here’s what the fondue looked like that night in Las Vegas…
Here’s the one I made…
I used simple and easy to find cheeses that every grocery store will carry – Gruyere, Mozzarella, and Parmesan.
Of course the dip is filled with spinach and artichokes and a little garlic too.
I tried really hard to make this with chicken broth, but it just wouldn’t give me that stringy cheese goodness that is achieved when using white wine (I used cooking wine). So if you’re considering using chicken broth instead, just realize it’s not going to be the same.
What you use to dip into the cheese is up to you, but I would recommend things like bread cubes, broccoli, carrots, and even apples taste good in there too!
If you don’t have a fondue pot, not all hope is lost. I used a tea light under a ceramic soup bowl to heat this fondue. It makes for an ultra-romantic setting for two.
By the end of our dinner at The Melting Pot I told my friend that I was glad I wore a dress, because if I were wearing pants I would have needed to unbutton them. Always thinking ahead…
Rest assured, this Spinach and Artichoke Fondue is a super quick recipe that is perfect for an appetizer, or a full meal if you want! Don’t save this for a special occasion; it deserves to be made on any day of the week.
I know you want to dig into that bowl of hot cheese. Do it!
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Spinach and Artichoke Fondue
Ingredients
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 tsp flour
- 1/3 cup white cooking wine
- 1 tbsp garlic, minced
- 3/4 cup baby spinach, chopped
- 1/3 cup artichoke hearts, drained and chopped
Possible Dipping items:
- French bread, cubed
- Raw broccoli
- Carrots
- Apples
Instructions
- Combine the cheeses in a bowl and sprinkle with the flour. Toss to evenly coat, set aside.
- Pour cooking wine and garlic into a pot and cook over medium-high heat. Once it starts to boil add the spinach and artichokes, stir until the spinach wilts.
- Stir in the cheeses and keep stirring until the cheese is stringy and melted completely. Transfer to a fondue pot, or keep in pot on low heat until ready to serve.
- Serve with your choice of dipping ingredients.
Nutrition
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Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Did you use raw spinach? Could I use frozen spinach thawed and squeezed dry? It looks delicious. Thanks.
Since frozen spinach has already been wilted down you’ll want to only use a small portion of the standard 10oz frozen block. Yes, squeeze it dry as best as possible before adding it to the recipe. 🙂
Hi, are the artichoke hearts the ones packed in water or are they marinated? Looks lovely.
They are the ones packed in water. Make sure to drain them.
This recipe sucks. Wayyyyy too much garlic. Thanks
Sorry you did not enjoy the amount of garlic in the fondue. You could always reduce the amount in the future.
you could be nicer about it
Will be creating this fondue tonight for new years eve. It really looks delicious.
Cant wait to try.
I started to salivate just reading the ingredients, with one exception. I would replace the cooking wine with just wine. Heck, you are going to have a glass anyway, so why not eliminate all that extra sodium. Besides, cooking wine is nasty.
Hi,
I’m making this for a stagette party. How many would your recipe serve? 2 for a full meal, more if it is just a snack? Also, I’ve never done fondue, would I be able to put it in a small crockpot so when we got to the house to eat, it would be ready to go? Or should I wait and throw it together when we get to the house from the first event?
Hi Teresa,
If you can keep the fondue hot it should be ok to make ahead and keep heated in the crockpot. I would just make sure the crock pot is already warm before you add the fondue to the pot. If the fondue is being served as an appetizer I think it could serve 6 to 8 people. I hope this helps!
Any alternatives for the white wine? I know you said you tried chicken broth but I was wondering if maybe you could think of anything else? Thanks!
Sorry, I can’t think of anything else besides a broth or white wine.
I forget about how much fun fondue is. In fact I have forgotten so much, I am trying to remember where my fondue pot is????? Do you know/ Ha! Just kidding. I don’t think I have made a cheese fondue—just chocolate and one for meat. I like this recipe. Gotta go now—gotta find what I did with my pot.
OMG does this look incredible! I would lose my mind with a bowl of this. Thank God it has spinach in it!
Ohhhh this looks like trouble. Just the kind of mischief we need around here. What good are all those workouts if you can’t get into a little trouble now & then. Maybe I’ll do a fondue bar for our egg dying party.