Fondue has always been a great sharing food, and a fun thing to gather round at a dinner party. But with the added fuss it wouldn’t ever make sense to serve at a cocktail party or for crudite.
Well, inspired by the gooey deliciousness I came up with a hot cheese dip as part of my holiday collaboration with Emmi USA for a fondue dip perfect for any holiday party or gathering you’ll be throwing over the next few days.
It’s best served straight from the oven, and I’d say you’d need to worry about it as it cools–but I can say from experience this baby doesn’t hang around long enough for that to be a problem!
For more of my and other great cheese recipes be sure to head over to wwww.emmiusa.com
2 cups Emmi Gruyere, grated (about 1 lb)
1 cup Emmi Appenzeller, grated (about 1/2 lb)
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
3-4 tablespoons cream cheese
a pinch nutmeg
1/4 cup white wine (optional)
1 tablespoon kirsch (optional)
1/2 clove garlic
1) Rub the bottom and sides of a skillet with the cut side of the garlic clove.
2) Melt the butter over a moderate heat in the small skillet. Sprinkle the flour into the butter and whisk, allowing the flour to cook (it will start to smell nutty and turn a light brown when it’s done.)Slowly add the milk, constantly whisking. Add the wine and kirsch (if using) and stir well.
3) Add the cream cheese, stirring well until it has melted. Add the nutmeg, and then in handfuls begin adding the grated Gruyere and Appenzeller, stirring constantly until the dip is smooth and creamy.
4) Pop under the broiler (watching carefully!) until slightly browned on top.Pop under the broiler (watching carefully!) until slightly browned on top.
5) Serve with crudités of choice, but to stick with a traditional fondue feeling, small boiled potatoes, apple slices, and spears of bread are recommended.
This post has been sponsored by Emmi USA, but all the opinions expressed here are my own.