Spinach and artichoke fondue

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1/2 cup gruyere, shredded
1/2 cup fontina, shredded
1/4 cup parmesan, shredded
1 teaspoon all-purpose flour
1/3 cup of IPA
1 garlic clove, peeled and smashed
1 cup chopped uncooked baby spinach
1/2 cup canned artichoke hearts, drained and roughly chopped
Salt and pepper to taste
Toasted bread slices for dipping

Rub the smashed garlic clove on the inside of a small pot, discard. Heat the beer until boiling.
Toss the flour and cheeses together in a bowl. Slowly incorporate the cheese in the beer while stirring. Once fully melted add the chopped spinach and artichoke. Season with salt and pepper.
Transfer to a serving fondue pot, and serve with toasted bread.

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