Spinach Artichoke Fondue
1 lb. Chutter®, cubed
1 cup chopped artichoke hearts
1 cup water
Half of a 10oz. box of frozen chopped spinach, thawed and squeezed dry
2 tablespoons dry white wine
2 cloves minced garlic
For dipping: Tortellini, bread cubes, vegetables, small cooked pieces of meat, crackers, soft pretzels, breadsticks, bite-sized cubes of Yukon Gold or Red Bliss potatoes, etc.
In a fondue pot or on stovetop in saucepan, heat water, garlic and wine. Add artichokes and spinach and stir until heated through. Add Chutter® and stir until smooth. Remove from heat. Serve immediately in fondue pot, chafing dish, or warm cast iron skillet.
Tip: Leftovers make a great base for pizza on the grill! Just spread on fresh or pre-baked dough just before adding toppings. Or spread leftovers on Italian bread and broil for a few minutes to make easy cheesy spinach artichoke bread.
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Big on flavor, short on time
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