Olive Garden Smoked Cheese Fondue
No matter what the occasion, I am always asked to bring this dip.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon crushed red pepper flakes
- 1 cup sour cream
- 1/4 teaspoon cayenne pepper
- 3 tablespoons parmesan cheese grated
- 1 teaspoon thyme
- 1 loaf italian bread
- 3 cup shredded mozzarella
- 3 cup shredded smoked provolone
- 3 tablespoons ramano cheese grated
- fresh diced tomatoes optional
- fresh parsley chopped optional
- Carbohydrate 3.40645375034998 g
- Cholesterol 44.863000006319 mg
- Fat 12.3619533357309 g
- Fiber 0.162508337020874 g
- Protein 14.7814975002515 g
- Saturated Fat 7.63655300139832 g
- Serving Size 1 1 Serving (75g)
- Sodium 395.324875009722 mg
- Sugar 3.2439454133291 g
- Trans Fat 0.842725500281317 g
- Calories 185 calories
Preheat oven to 450*. Slice bread into 1/4" pieces. Lay out flat on a baking sheet and cover with foil. Set aside. In a large bowl, combine all other ingredients and mix thoroughly. Grease an 8x10 casserole dish and transfer cheese to dish. Bake for 10 minutes. Bake covered, sliced bread on topmost rack for last 5 minutes. Garnish with diced tomatoes and parsley.
