Don't you just want to dip things in this?
See how yummy that looks?
We usually do bread and veggies as dippers but this time we tried the recipe's suggestion of red potatoes. They were a good addition, but I like the bread better.
The carrots and celery were refreshing.
And the pink lady apples. Mmmmm...
I love the holes in Swiss cheese. They remind me of the cow that the cheese came from. Maybe they should remind me of mice, but for some reason they don't.
We didn't have shredded cheese or a shredder, so I cut it into "shreds."
We ended up adding more Dijon than that little dollop you see in the picture. It just tasted so good!
adapted from Real Simple
1 clove garlic, minced
1/3 cup fruity white wine2 T lemon juice
1 T Dijon mustard (plus more to taste)
8 oz Swiss cheese, grated
4 oz sharp cheddar, grated
1/2 c Parmesan Asiago blend, shredded
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp Italian seasoning
Assemble fondue pot and light heat souce. Add garlic, wine, lemon juice and mustard. Heat for about 10 minutes or until hot but not boiling. Add cheese about 1/2 cup at a time, stirring to help it melt. Keep adding cheese until it all melts. Add spices and stir. Dip away!
1 loaf roasted garlic bread, cut into 1-inch cubes
6 small red potatoes, boiled and cut into bitesize pieces
1 bag baby carrots
4 celery stalks, cut into sticks
1 small head broccoli, cut into florets
1 large apple, sliced