Spinach and artichoke dip fondue

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PREP TIME

15 min

TOTAL TIME

20 min

Makes

3 cups

Spinach and artichoke dip fondue

Photo, Erik Putz.

These bite-sized snacks are perfect for New Year's entertaining or a post-holiday recess.


Ingredients

  • 1 tbsp butter
  • 1 shallot , diced
  • 1 garlic clove , minced
  • 1 cup dry white wine
  • 225 g shredded gruyere cheese , (about 3 cups)
  • 225 g shredded mozzarella cheese , (about 3 cups)
  • 4 tsp cornstarch
  • 1/2 cup artichoke hearts , (packed in oil), drained, chopped and dried
  • scant 1/4 cup frozen chopped spinach , thawed and drained well
  • 1/4 tsp pepper

Instructions

  • MELT butter in a medium pot over medium. Add shallot and garlic, stirring until soft, about 3 min. Add wine.
  • TOSS gruyere and mozzarella with cornstarch in a bowl to coat, then gradually add to the pot, stirring to prevent cheese from clumping until it has just melted. Add artichokes, spinach and pepper.  Bring to a simmer and cook, stirring until warmed through, about 3 min.
  • TRANSFER into a fondue pot set over a low flame. Serve with artisanal bread, broccoli, cauliflower, carrots, mushrooms, sausage, roasted mini potatoes, mini sweet peppers, blanched green beans, sliced apples or pears, figs or pickles.

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Nutrition (per ¼ cup)

  • Calories
  • 169,
  • Protein
  • 10 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 157 mg.