Spicy Cheese Fondue

October 2008
Spicy Cheese Fondue

by 6 people

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Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and dip into a party-pleasing recipe.

Makes: 6 servings

Prep: 15 mins

Cook: 20 mins

  • 3/4 pound grated parmesan cheese
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 cup chicken broth
  • 1 1/2 tablespoons finely chopped chipotle chiles in adobo sauce
  • 8 ounces cream cheese, cut into chunks
  • Thick-cut bacon, cooked and cut into 1-inch pieces, for dipping
  • Small new potatoes, boiled and halved, for dipping
  • Gala apples, cored and sliced, for dipping
  • Pretzel rods, for dipping
  1. In a bowl, toss together the parmesan cheese and cornstarch.
  2. In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm. Add the cream cheese and cook, whisking, until smooth, about 5 minutes. Bring to a simmer and add the parmesan mixture, a large handful at a time, stirring until smooth. Cook the sauce over low heat for about 5 minutes.
  3. Serve the fondue warm with the bacon, potatoes, apples and pretzel rods for dipping.
Tip Pair with:
  • Washington Hills Chardonnay 2006 (Washington), Frei Brothers Chardonnay Reserve Russian River Valley 2007 (California)
Tip For a change:
  • Use steamed asparagus and cauliflower spears for dipping.