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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.

Spinach and Artichoke Fondue


  • 2 Tablespoons butter
  • 1 garlic clove
  • 6 artichoke hearts, drained, diced
  • 85 g (3 ounces) frozen spinach, (drained)
  • 180 ml (¾ cup) dry white wine
  • 180 ml (¾ cup) water
  • 2 teaspoons lemon juice
  • 1 Tablespoon cornstarch
  • 1 teaspoon ground black pepper
  • 340 g (12 ounces) Monterey Jack cheese
  • 85 g (3 ounces) grated Parmesan cheese
  • 115 g (1 cup) Feta cheese, crumbled


  1. Heat butter in sauté pan over medium heat.
  2. Add the garlic, artichokes, and spinach. Sauté for 2 minutes. Set aside.
  3. Place wine, water, lemon juice, cornstarch, pepper, and cheeses into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase to the highest speed.
  6. Blend for 3-4 minutes until mixture is smooth and warm.
  7. Pour mixture into fondue pot.
  8. Stir in spinach and artichoke mixture.


For dippers, try cubed country French bread, mushroom caps, steamed or grilled asparagus spears, steamed or grilled broccoli, and cauliflower.

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