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Prep Time 15 mins
Course Appetizer
Cuisine American


  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoon chopped fresh thyme leaves
  • 1 teaspoon minced garlic
  • 2 cups heavy cream
  • 1/2 pound blue cheese crumbled (recommended: Pt. Reyes)
  • Freshly ground black pepper
  • Crisp small whole Romaine leaves celery, cherry tomatoes, cucumber spears, asparagus spears, pea pods
  • baguette toasts


  • In a small saucepan, over medium-low heat, melt the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic from browning.
  • Add the cream, raise the heat to medium, bring to a slow simmer and reduce the cream by 1/3, about 2 minutes.
  • Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot and set over a candle to keep hot.


For an elegant presentation serve with crisp romaine leaves and long spears of salad vegetables arranged vertically in vases or glasses, placing cherry tomatoes on skewers.
Keyword blue cheese fondue, warm salad dressing dip