Spinach and Artichoke Fondue
With a three-cheese blend, spinach, and artichokes, this creamy fondue is a fun twist on your favorite restaurant-style dip.
Ingredients
- 2 Tablespoons butter
- 1 garlic clove
- 6 artichoke hearts, drained, diced
- 3 ounces (85 g) frozen spinach, (drained)
- ¾ cup (180 ml) dry white wine
- ¾ cup (180 ml) water
- 2 teaspoons lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon ground black pepper
- 12 ounces (340 g) Monterey Jack cheese
- 3 ounces (85 g) grated Parmesan cheese
- 1 cup (115 g) Feta cheese, crumbled
Directions
- Heat butter in sauté pan over medium heat.
- Add the garlic, artichokes, and spinach. Sauté for 2 minutes. Set aside.
- Place wine, water, lemon juice, cornstarch, pepper, and cheeses into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed.
- Blend for 3-4 minutes until mixture is smooth and warm.
- Pour mixture into fondue pot.
- Stir in spinach and artichoke mixture.
Notes
For dippers, try cubed country French bread, mushroom caps, steamed or grilled asparagus spears, steamed or grilled broccoli, and cauliflower.
Nutrition Information
| Serving Size | 2 Tablespoons |
| Amount Per Servings | |
| Calories | 70 |
| Total Fat | 4.5 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 170 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 4 g |
Spinach and Artichoke Fondue is rated
out of
5 by
1.
Rated 3 out of
5
by
Mary21 from
Tasty but watery
I was expecting this to have a more cheesy consistency but instead it turned out like a soup. It's still delicious though.
Date published: 2017-01-25
