Cheese Fondue Dip
One of my favorite snacks is anything paired with this warm cheese fondue dip. It’s a delicious side for a charcuterie board filled with dried meat or even roasted potatoes. A common way this dip is served at Kathey Jo’s Kitchen is with cut up raw vegetables and bite sized French bread. Trust me, if you’ve never had this dip, you definitely need to try it!
Although there are very few steps when it comes to making this tasty dip, it could be a little tricky if it’s not done correctly. The most common mistake is not getting the right consistency. For instance, if the fondue becomes too thick, you’ll want to stir in a small amount of dry white wine or apple juice. The wine does wonders, even preventing the cheese to clump, but also to not become stringy.
Another key step is keeping the cooking temperature low as soon as the cheese is added into the saucepan. Patience is definitely key here because since the cheese will slowly melt, you may be tempted to turn up the heat. As for the cheese, you can choose to use traditional swiss cheese or cheddar cheese, both will work. Closely follow the recipe and your fondue will turn out perfect: fluffy, light and creamy!
- 2 (11-ounce) cans condensed Cheddar cheese soup
- 1 tablespoon dry white wine
3/4 cup apple juice
2 cups shredded Swiss cheese (or cheddar) — (8-ounce)
- 4 medium green onions — (1/4 cup) finely chopped
- 1/4 teaspoon garlic powder
- 1 dash red pepper sauce
- Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium heat, stirring occasionally, until cheese is melted.
- Stir in onions, garlic powder and pepper sauce.
- Pour into fondue pot or chafing dish to keep warm.