Spinach Mushroom and Bacon Cheese Fondue Recipe from InterMarche Universel

Spinach Mushroom and Bacon Cheese Fondue Recipe

Cook Time: 20 minutes


Servings: 4


  • 32 oz chicken (or vegetable) broth
  • 16 oz mild cheddar cheese, shredded
  • 8 oz gouda cheese, shredded
  • 2 tbsp flour (or cornstarch)
  • 1 tbsp butter
  • 3 oz frozen chopped spinach, thawed
  • 3 slices bacon, minced
  • 1 clove garlic, minced
  • 4 oz fresh mushrooms, chopped
  • 3/4 cup white wine (or beer)
  • Dipping foods:
  •   broccoli florets
  •   cauliflower florets
  •   asparagus spears, ends trimmed and cut into 3" lengths
  •   green beans, trimmed
  •   Granny Smith apples, cut into chunks
  •   pumpernickel bread, cut into chunks


  1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving 1/4 cup of broth for the fondue.
  2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
  3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
  4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
  5. Serve fondue with the vegetables, apples and bread

Chicken broth

Cheddar cheese



Frozen chopped spinach




White wine

Broccoli florets



Green beans

Granny Smith apples

Pumpernickel bread

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