Recipe Box, Cheese Fondue Dip
Are you going to watch the Olympics?
We are sports fanatics, and love to curl up with something good to nibble on, you know, to keep up our strength from all that exertion
This cheesy fondue dip will take you straight to the apres ski party in Sochi!
We had this for Super Bowl munching
I served it with cut up giant pretzels and celery sticks
I had these pretzels in the freezer, purchased from a friend for a school fund raiser. Cut into pieces, they are perfect for dipping in the melted cheese~ traditional fondue crusty bread cubes or baguette slices would be good too~
Some day I want to try making pretzels~did you know you boil the dough before baking? Sounds like a lot of trouble, but I’ve got to try that!
Start out by caramelizing a chopped onion.
Caramelized onions are food of the gods
Add the grated cheddar, Gruyere and cream cheese…more food of the gods~
A drizzle of whiskey, beer, white wine or cognac is totally optional but it gives it a spark of mysterious flavor
Put the mixture into a baking dish and bake at 350 until heated through and bubbly, about 20-30 minutes
This would be great with cauliflower and broccoli flowerettes, they would really grab the cheesy goodness
If you have any leftover, you can use it to make some wowza rolls
I made these with garlic bread stick dough. Leave the dough in one piece and spread it with dip, roll up and cut into rolls along the perforations. Set them cut side up on a silpat or parchment paper on a baking sheet and bake according to package directions
The cheese oozes out a little and gets crusty and compliments the soft baked dough~
The photos below are from another batch of rolls made with a similar dip that had bacon in it.
I used pizza crust dough for these and the same method
It worked like a charm!
So good!
Here’s the recipe:
CHEESE FONDUE DIP
Ingredients
- 1 medium onion diced
- 1 T butter
- olive oil
- 4 oz. Gruyere cheese grated
- 4 oz. cheddar cheese grated
- 4 oz. light cream cheese with chives softened [or use plain]
- 3-4 green onions chopped reserve some for garnish
- 2 T bourbon cognac, white wine or beer, or use 2 T milk or chicken broth
Instructions
- Saute onion in butter and olive oil, low and slow until caramelized, about 20 minutes.
- Put onion in a mixing bowl and add remaining ingredients. Mix together.
- Transfer to a 1 quart greased baking dish. Bake for 20-30 minutes at 325 until heated through and bubbling. Serves 6-8
CHEESE DIP SPIRAL ROLLS
Ingredients
- 1 cup dip- cheese dip pimento cheese, onion dip, spinach artichoke dip
- 1 can bread stick dough [I like garlic flavored] or pizza crust dough
Instructions
- Carefully remove dough from can keeping it in one piece. Lay it on a silpat or parchment paper.
- Spread dip evenly over rectangle leaving 1/2″ border all around.
- Roll dough into a log starting with the short side. Cut the log into 8-10 slices.
- Place slices cut side up on the silpat or parchment and transfer to a baking sheet. Bake according to package directions. Makes 8 to 10 rolls.
To see another version of these rolls, Pesto Spiral Rolls click here and Breadstick Pizza click here
Thanks for stopping by, go USA!
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Wowza rolls look great! I’m on the look out for new easy recipes for my girls to learn on. This one fits the bill! Thanks!
oh good! these are super easy~
Hi Jenna, We do watch some events for the Olympics. Love your cheese fondue, perfect to serve for a few friends over and the rolls, love that recipe too. You always have such great vignettes with your food spreads, love the skier with the American Flag! Perfection!
Have a great weekend………….
Thanks Emily!
Hi Jenna – Oh my goodness I’m totally crushing over your apres ski vignette and cheese fondue dip. I can’t wait to watch the Olympics and prayers for all of the athletes and visitors safety. Hugs, Holly
Recipe looks good and I’m loving your nutcracker!
Sounds like soft pretzels are made like bagels. Your cheese fondue looks amazing – and yes, caramelized onions make everything taste better. That bowl of cheesy heaven would be awesome with some veggies, like you said, but I think you found the perfect dipper with the soft pretzels. Yummmmm!
So you boil the pretzel dough like they do with bagels, huh? Wild! I never would have thought that. They look good. I haven’t had a soft pretzel in forever and a day. I love them, especially when brushed with butter. Mmmm!!!
That dip looks really good, too. I remember my Mom having fondue parties back in the day. I didn’t understand the concept then. LOVE it now! There’s even a restaurant here in the Kansas City area called The Melting Pot that has ’em lined up around the corner. And with good reason…the fondue is fabulous!!! EVERYTHING is served fondue style…even dessert!
I think some of the visitors in Sochi would appreciate it if you dropped off some of this great food since they’re complaining about the food there. 😉
We have a Melting Pot too, haven’t been there for years~fondue takes me right back to the good ole 70’s! Thanks, Alycia
Sounds like a great dip and I love your little Olympics vignette! Go USA:@)
Love all your cheesy goodness Jenna, especially in a spiral roll! Your football presentation is too cute with your grassy turf 🙂
Yum! I have all the ingredients except for the bread dough, but I do have puff pastry which should work,
I clicked on your link as I saw a nutcracker and I’m a sucker for nutcrackers! The cheese dip looks good. Next week I’m posting about my recipe for German pretzel bites, you should swing by my blog!
I will! I would love to make your German pretzel bites! Thanks~
This is a must for my next party. Yum!
Thanks Jennifer!
Hi Jenna,
What a winning table setting and food for the games. Your Cheese Fondue Dip is sure a winner for the medal. Go USA!!! Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
Such great ideas!! Great to have you at Seasonal Sundays.
– The Tablescaper
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