If you’re looking to impress your sweetie with a cozy evening in—or if you’re looking for an après ski to impress friends—look no further than this fondue recipe. This melty mountain of flavorful cheese is perfect for dipping veggies, bread and more. Introduced in midcentury Switzerland, the dish evokes chalets, warm fires and relaxing evenings.
2 14.5-ounce cans cannellini beans, drained and rinsed
1 clove garlic, peeled
1 teaspoon lemon juice
2 teaspoon Dijon mustard
1 cup Sauvignon blanc or other dry white wine, divided
8 ounces Swiss cheese, shredded
4 ounces aged Gouda cheese, shredded
4 ounces Parmesan cheese, grated
Dippers For Your Cheese Fondue: Rustic artisan bread cubes, new potatoes (boiled and cooled), blanched or roasted broccoli and cauliflower florets, baby carrot sticks, radishes, apple slices, etc. all go with this easy cheese fondue recipe.
- In a blender, combine cannellini beans, garlic, lemon juice, Dijon mustard and a 1/2 cup of white wine. Puree the mixture until smooth.
- Transfer the bean puree to a heavy bottom pot and place over medium heat on the stovetop. Bring the mixture to simmer and cook, stirring frequently, for 10 minutes.
- Add the remaining 1/2 cup of wine and stir to incorporate. Begin adding the cheeses, 1 handful at a time, stirring constantly until the cheeses are melted and fully incorporated. If making the fondue ahead, transfer the cheese mixture to an airtight container and store in the refrigerator for up to 24 hours. Before serving, reheat cheese over low heat, stirring until fully melted.
- To serve, transfer the mixture to a fondue pot set over a heating element. Warm, stirring frequently to ensure even heating. No fondue pot? Simply transfer the melted cheese mixture to a crock pot or slow cooker and set it to the lowest setting. Serve with a variety of garnishes. Now you know how to make cheese fondue!