Three-Cheese Fondue

This dip will be devoured in no time.

By Kate Merker, Taylor MurrayPublished: Jun 17, 2019

BRIAN WOODCOCK

Yields:

8 serving(s)

Total Time:

25 mins

This easy cheese fondue comes together in no time.

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Ingredients

1 Tbsp. olive oil
2 shallots, finely chopped
3/4 cup dry white wine
1 1/4 cups heavy cream
8 oz. cream cheese
8 oz. Gruyére, grated (about 2 cups)
6 oz. Emmenthaler, grated (about 1 1/2 cups)
Pinch freshly grated nutmeg and black pepper
Cable-Knit Breadsticks, for serving
Roasted potatoes and Broccolini, blanched green beans, grapes, apples, and pears, for serving

1. Step 1Heat oil in a medium saucepan over medium-low heat. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add wine and simmer until reduced to 1/2 cup, 5 to 6 minutes.
2. Step 2Add heavy cream, cream cheese, Gruyère, and Emmenthaler. Cook, whisking, until cheese is melted and mixture is smooth (make sure not to let it stick and scorch). Increase heat to medium-high and cook, whisking, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
3. Step 3Transfer mixture to a fondue pot and serve with Cable-Knit Breadsticks, potatoes, Broccolini, green beans, grapes, apples, and pears alongside.