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.

Spinach and feta pan pie

Nutrition (per ¼ cup)

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