Spinach and Artichoke Fondue
Try this Spinach and Artichoke Fondue recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup mozzarella cheese shredded
- 1 tbsp garlic minced
- 1/4 cup parmesan cheese shredded
- carrots
- 1/2 cup gruyere cheese shredded
- 1 tsp flour
- 3/4 cup chopped baby spinach
- french bread cubed
- raw broccoli
- apples
- 1/3 up white cooking wine
- 1/3 up artichoke hearts drained and chopped
- Carbohydrate 27.4788705554332 g
- Cholesterol 45.8253333561201 mg
- Fat 12.7648683392083 g
- Fiber 4.43835570548649 g
- Protein 16.0748100091343 g
- Saturated Fat 7.6420437259184 g
- Serving Size 1 1 Serving (242g)
- Sodium 337.812166906018 mg
- Sugar 23.0405148499467 g
- Trans Fat 0.799327500318626 g
- Calories 280 calories
Combine the cheeses in a bowl and sprinkle with the flour. Toss to evenly coat, set aside.Pour cooking wine and garlic into a pot and cook over medium-high heat. Once it starts to boil add the spinach and artichokes, stir until the spinach wilts.Stir in the cheeses and keep stirring until the cheese is stringy and melted completely. Transfer to a fondue pot, or keep in pot on low heat until ready to serve.Serve with your choice of dipping ingredients.
