Spinach Artichoke Fondue

Chef Alli stirring pot


Recipe adapted from Cuisine at Home, Nov/Dec 2012 Issue

2 cups shredded fontina cheese


½ cup shredded Asiago


1 Tbs. cornstarch


2 Tbs. unsalted butter


5 oz. frozen chopped spinach, thawed and squeezed dry


2 cloves garlic, minced


½ – 1 tsp. red pepper flakes


½ tsp. anchovy paste


¼ tsp. freshly grated nutmeg


 ½ cup white wine


½ cup chicken broth


4 oz. cream cheese, softened and cubed


½ cup chopped artichoke bottoms, drained well


1 tsp. freshly squeezed lemon juice

Toss fontina and asiago cheese together with cornstarch.
Melt butter in a large sauce pan over medium heat; add spinach, garlic, red pepper flakes, anchovy paste, and nutmeg; cook until garlic softens, about 1 minute.
Add wine and broth; bring to a simmer.  Whisk in cheese mixture, a handful at a time, letting each handful melt fully before adding more.  Whisk in cream cheese cubes and stir until cubes melt.
Stir in artichokes, and lemon juice; season to taste with salt and pepper, then transfer to a warm fondue pot and serve with assorted breads, vegetables, sliced apples, pretzels, and crackers.
Makes approx. 3 cups.

Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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