Monday, March 19, 2018
MELTING POT’S SPINACH ARTICHOKE CHEESE FONDUE
3 oz./85ml vegetable broth
appx. 1-2 oz./57g fresh spinach, chopped
appx. 1-2 oz./57g artichoke hearts, chopped
1 Tbsp. chopped garlic
2 ½ oz./70g Butterkäse cheese* (if you can't find this, you can substitute Farmer's Cheese or Romanian Cream Cheese.. if you can't find these either, see the recipe below to make your own "fake" Butterkäse.)
2 ½ oz./70g Fontina cheese
1 tsp. grated Parmesan cheese
a small amount of flour
dash Tabasco sauce
Heat vegetable broth in fondue-type unit or similar cooking pot. When hot (do not bring to a boil) add spinach, artichoke hearts, and garlic and mix well. (I have had two different employees of the MP tell me that you need to lightly flour the cheese before adding it in). Combine Butterkäse and Fontina and add a little bit at a time to spinach/artichoke mixture, stirring constantly until you reach your desired consistency. Stir in Parmesan cheese and Tabasco sauce. Serve with french bread pieces and/or lightly steamed vegetables.
*Fake Butterkäse (Keep in mind, the fake really isn't quite as good so try your hardest to find the real Butterkäse. Only use this recipe if you are desperate and truly can't find it anywhere): Mix 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 tablespoon of sour cream.. you would only use 2 1/2 oz./70g of this so a LITTLE more than half of what this recipe would make.