Name: Three-Cheese Fondue
Total time: PT15-20M
Yield: 6
Ingredients: Cannellini Beans; Garlic Cloves; Lemon; Dijon Mustard; Sauvignon Blanc; Shredded Swiss Cheese; Shredded Aged Gouda Cheese; Grated Parmesan Cheese; Bread Crumbs; Baby Potato; Frozen Broccoli; Cauliflower; Baby Carrots; Radish; Apple

Three-Cheese Fondue

If you're planning a cozy evening or want to impress friends after a day on the slopes, this fondue recipe is a perfect choice. It features a rich, melty blend of Swiss cheese and other cheese types that create a smooth, flavorful dip ideal for bread, veggies, and more. Originating in midcentury Switzerland, this classic dish brings to mind warm chalet gatherings, crackling fires, and relaxed, joyful moments shared around the table.

Servings

Ingredients:

Cheese fondue in a bowl with a breadcrumb on a stick covered in cheese

Directions:

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!

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Three-Cheese Fondue

Ingredients:

Dippers For Your Cheese Fondue

Directions:

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