Spinach Mushroom and Bacon Cheese Fondue Recipe
|32 oz||chicken (or vegetable) broth|
|16 oz||mild cheddar cheese, shredded|
|8 oz||gouda cheese, shredded|
|2 tbsp||flour (or cornstarch)|
|3 oz||frozen chopped spinach, thawed|
|3 slices||bacon, minced|
|1 clove||garlic, minced|
|4 oz||fresh mushrooms, chopped|
|3/4 cup||white wine (or beer)|
|asparagus spears, ends trimmed and cut into 3" lengths|
|green beans, trimmed|
|Granny Smith apples, cut into chunks|
|pumpernickel bread, cut into chunks|
- Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving 1/4 cup of broth for the fondue.
- In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
- Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
- Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
- Serve fondue with the vegetables, apples and bread
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