Spinach Mushroom and Bacon Cheese Fondue Recipe
Cook Time: 20 minutes|
- 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
- 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.
- In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
- Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
- 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.
- Serve fondue with the vegetables, apples and bread