Spinach Artichoke Cheese Fondue from The Melting Pot features creamy melted cheeses blended with tender spinach and marinated artichoke hearts, served warm and velvety for a rich and savory dipping experience.
Equipments
- Fondue pot
- Fondue forks or skewers
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowl
- Cheese grater
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 8 oz (225g) Swiss cheese (Gruyère or Emmentaler preferred), shredded
- 4 oz (115g) Fontina cheese, shredded
- 4 oz (115g) Cream cheese, cubed
- 1 cup fresh spinach, chopped
- 1 cup marinated artichoke hearts, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
Swiss cheese varieties like Gruyere or Emmentaler deliver the ideal melt and flavor profile, so prioritize these for your Spinach Artichoke Cheese Fondue. Using fresh spinach ensures a vibrant taste and texture, while marinated artichoke hearts add a tangy depth that complements the creamy cheeses. Incorporate dry white wine gradually for smooth consistency and to avoid curdling. Adjust seasoning carefully with salt, black pepper, and a hint of nutmeg to balance the savory elements. Your Spinach Artichoke Cheese Fondue from The Melting Pot copycat menu will shine when these ingredient details are thoughtfully managed.
Instructions
- Grate and cube all cheeses as directed.
- Chop spinach and artichoke hearts; mince garlic.
- In a mixing bowl, toss shredded Swiss and Fontina cheese with flour; set aside.
- In a medium saucepan over medium heat, add wine, lemon juice, and minced garlic; bring to a gentle simmer.
- Reduce heat to low and gradually stir in flour-coated cheeses; stir constantly until melted and smooth.
- Add cubed cream cheese; stir until creamy and fully incorporated.
- Stir in Worcestershire sauce and ground nutmeg.
- Fold in chopped spinach and artichoke hearts; cook until spinach wilts and mixture is heated through.
- Season with salt and black pepper to taste.
- Transfer the mixture to a fondue pot to keep warm.
- Serve immediately with fondue forks or skewers, and your choice of dippables.
Substitution
Spinach Artichoke Cheese Fondue from The Melting Pot copycat menu combines creamy Swiss and Fontina cheeses with fresh spinach and marinated artichoke hearts for a savory, velvety dip. If dry white wine is unavailable, you can substitute with chicken broth or non-alcoholic white grape juice to maintain moisture and flavor balance. Fresh spinach can be swapped with frozen spinach, just be sure to thaw and drain it thoroughly to avoid excess liquid in your fondue. For a tangier twist, consider adding a splash of white vinegar if lemon juice is not on hand. Your fondue consistency depends heavily on gradual cheese melting and constant stirring to prevent clumping or burning.
Tips
When grating the Swiss and Fontina cheeses, toss them with flour to prevent clumping and ensure a smooth melt. Maintain a gentle simmer when heating the wine and lemon juice to avoid curdling the cheeses. Gradually add the cheese mixture, stirring constantly to prevent scorching and achieve a creamy consistency. Keep your fondue warm in its pot to preserve the velvety texture before serving, and use fondue forks for easy dipping.
Nutritions
Spinach Artichoke Cheese Fondue provides a rich source of calcium and protein from the Swiss, Fontina, and cream cheeses, essential for bone health and muscle maintenance. The marinated artichoke hearts and fresh spinach add dietary fiber, vitamins A, C, and K, and antioxidants that support immune function and digestion. The inclusion of garlic and lemon juice contributes mild anti-inflammatory properties, enhancing the nutritional profile. Your serving delivers both savory satisfaction and essential nutrients, balanced with the creamy texture and fresh vegetable benefits.
Storage
Store your Spinach Artichoke Cheese Fondue in an airtight container in the refrigerator to maintain freshness and prevent the cheese from absorbing other odors. Reheat gently on the stove over low heat or in the microwave with occasional stirring to preserve the creamy texture and evenly melt the cheese. Avoid freezing the fondue, as this can cause separation and affect the smooth consistency when thawed.
Variation or Alternatives
You can substitute kale or Swiss chard for spinach to add a slightly earthier flavor and more texture. Use jarred marinated artichoke hearts if fresh ones are unavailable; just ensure they are well-drained to prevent excess liquid in the fondue. For a different cheese profile, try using a blend of sharp cheddar and Gruyere instead of Swiss and Fontina for a richer, tangier taste. To create a spicier variation, add a pinch of crushed red pepper flakes or a dash of hot sauce while simmering the wine and garlic.
Allergies
Spinach Artichoke Cheese Fondue contains multiple dairy products, including Swiss cheese, Fontina, and cream cheese, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The presence of garlic and artichoke hearts may cause sensitivity in those with specific food intolerances or allergies to these ingredients. You should always check ingredient labels and consult with a healthcare professional if you have any known food allergies before enjoying this dish.
Why this recipe?
The Spinach Artichoke Cheese Fondue at The Melting Pot combines creamy melted cheeses with tender spinach and artichoke hearts, delivering a rich and savory flavor profile that appeals to cheese lovers. Its unique blend of fresh vegetables and gourmet cheese creates a satisfying texture perfect for dipping a variety of breads and vegetables. You'll enjoy the interactive experience of sharing this indulgent dish, making it a social and delicious choice for gatherings. Trying to make a copycat recipe at home allows you to customize the ingredients to your taste while recreating the restaurant's signature indulgence.