Wednesday, November 14, 2012

Cheesy Dip Fondue

 

I recently was inspired to have a fondue party and made a non-traditional cheese fondue that is made with cream cheese, which made it more like a cheesy dip.  It stayed smooth and creamy and never separated or got gloppy, delicious to the end.  I got the idea from Epicurious here.

Ingredients:
2 teaspoons olive oil
1/2 cup chopped onion
1 cup whipping cream
1 8-ounce package cream cheese, room temperature
1 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg

Directions:

Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. You don't even really need to put this in a fondue pot and can reheat in the microwave if it needs remelting.

Things to dip in a Cheese fondue:




pretzel, tatertots, meatballs, cubes of olive and walnut breads
slices of apples, pears or grapes

steamed or roasted broccoli and cauliflower, or mushrooms.
Be sure to include a few palate-cleansing pickles, like cornichons, gherkins or olives to help cut the richness.

I found this brilliant idea from Jaden's Steamy Kitchen.  Mini pigs in a blanket (1 can/tube of crescent dough + Lil’ Smokies baby sausage links. Unroll the dough, cut into strips – wrap each Lil’ Smokie and bake 375F for 10-12 minutes until golden brown.)

a cured meats plate, cubes of salami

Sliced Louisiana Hot Link

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