Green Goddess Cheese Fondue from The Melting Pot features a luscious blend of creamy cheeses infused with fresh herbs like chives, parsley, and tarragon, creating a vibrant green dip with a smooth, velvety texture that pairs perfectly with crisp vegetables and toasted bread.
Equipments
- Fondue pot
- Fondue forks or skewers
- Cheese grater
- Saucepan
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Mixing bowl
Ingredients
- 8 oz (225g) cream cheese
- 8 oz (225g) shredded Swiss cheese
- 4 oz (115g) shredded cheddar cheese
- 1/3 cup milk
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon garlic powder
- Salt
- Black pepper
- Lemon juice
Use fresh herbs such as chives, parsley, and tarragon to capture the authentic flavor of the Green Goddess Cheese Fondue from The Melting Pot. Combining cream cheese with shredded Swiss and cheddar cheeses creates a creamy yet tangy base ideal for melting smoothly. Adjust the garlic powder, salt, and black pepper to suit your taste preferences and enhance the dip's overall seasoning. Incorporate a small amount of lemon juice to balance the richness with a hint of acidity. Your homemade Green Goddess Cheese Fondue from The Melting Pot copycat menu will delight with its vibrant green color and velvety texture.
Instructions
- Instructions:
- Grate Swiss and cheddar cheeses and set aside.
- Chop chives, parsley, and tarragon; set aside.
- Cube cream cheese.
- In a saucepan over medium-low heat, combine milk and cream cheese; whisk until smooth.
- Gradually add Swiss and cheddar cheeses, stirring constantly until melted and smooth.
- Stir in chives, parsley, tarragon, and garlic powder.
- Season with salt, black pepper, and a squeeze of lemon juice to taste.
- Transfer mixture to a preheated fondue pot.
- Serve immediately with crisp vegetables and toasted bread for dipping.
Substitution
Green Goddess Cheese Fondue from The Melting Pot copycat menu combines cream cheese, Swiss, and cheddar for a rich, herb-infused dip. If fresh herbs like tarragon or parsley are unavailable, dried herbs can be used, but reduce quantities by half to avoid overpowering the fondue. You can substitute milk with half-and-half or light cream for a creamier texture without altering the flavor much. When melting the cheese, low and slow heat is crucial to prevent curdling or burning; use a double boiler or a heavy-bottom saucepan for even heat distribution. Your fondue pot should stay warm enough to keep the cheese smooth but not so hot that it separates during serving.
Tips
Ensure the cream cheese is softened to room temperature before melting to avoid lumps in your fondue. Use medium-low heat and stir constantly when adding the Swiss and cheddar cheeses to prevent scorching and achieve a smooth texture. Fresh herbs like chives, parsley, and tarragon should be finely chopped right before mixing to preserve their vibrant flavor and color. When seasoning, start with small amounts of salt, pepper, and lemon juice, then adjust gradually to suit your taste.
Nutritions
Green Goddess Cheese Fondue provides a rich source of calcium and protein from the blend of cream cheese, Swiss, and cheddar cheeses, supporting bone health and muscle function. The inclusion of fresh herbs like chives, parsley, and tarragon adds vitamins A, C, and K along with antioxidants that promote immune support and reduce inflammation. Using milk in the recipe contributes additional calcium and vitamin D, enhancing the nutritional value of the fondue. Your serving paired with crisp vegetables offers fiber and essential nutrients, balancing the richness of the cheese mixture.
Storage
Store your Green Goddess Cheese Fondue in an airtight container in the refrigerator for up to 3 days to maintain its creamy texture and fresh herb flavors. Reheat gently on the stovetop over low heat or in a fondue pot set to low, whisking occasionally to restore its smooth consistency. Avoid high heat to prevent separation or clumping of the cheese blend.
Variation or Alternatives
Swap Swiss cheese with Gruyere for a nuttier flavor profile that enhances the fondue's richness. You can replace fresh tarragon with basil or dill to introduce a slightly different herbal note without overwhelming the dish. Using half-and-half instead of milk results in a creamier texture, perfect for those who prefer a richer dip. Your fondue will benefit from briefly warming the fresh herbs in the saucepan before adding the cheeses to intensify their aromatic qualities.
Allergies
Green Goddess Cheese Fondue contains multiple dairy ingredients such as cream cheese, Swiss cheese, and cheddar cheese, which may trigger allergic reactions in individuals with lactose intolerance or a milk allergy. Fresh herbs like chives, parsley, and tarragon are generally safe but could cause sensitivity in rare herb allergies. Be sure to inform your server of any allergies to dairy or herbs to ensure your safety.
Why this recipe?
The Green Goddess Cheese Fondue from The Melting Pot restaurant captivates diners with its unique blend of creamy Swiss, fontina, and monterey jack cheeses combined with fresh herbs and a hint of tangy buttermilk. This fusion offers a rich, smooth texture and complex flavor profile that complements a variety of dippables like fresh vegetables, crusty bread, and succulent meats. Creating a copycat recipe allows you to enjoy this gourmet experience at home, tailoring the ingredients to your taste while savoring a cost-effective and interactive dining adventure. Your friends and family will appreciate the warm, decadent indulgence that the Green Goddess Fondue brings to any gathering.