Spinach and artichoke dip fondue
By Chatelaine
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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.
Nutrition (per ¼ cup)
- Calories
- 169,
- Protein
- 10 g,
- Carbohydrates
- 3 g,
- Fat
- 12 g,
- Fibre
- 1 g,
- Sodium
- 157 mg.