Cream Cheese Fondue Recipes

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Steps:

• Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
• Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
• Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
• Try these unlikely dippers:
• Iceberg lettuce
• Dried figs
• Pasta
• Avocado
• Pearl onions (blanched)
• Mini hot dogs
• Candied walnuts
• Gherkins
• Pineapple
• Popcorn
• Bacon
• Shredded wheat
• Mini bagels
• Butternut squash (roasted)
• Celery
• Corn on the cob
• Croissants
• Grapes
• Beef jerky

Steps:

• Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
• Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
• To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
• To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
• Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

Steps:

• Combine cornstarch and mustard in medium saucepan. Add wine; whisk until completely dissolved.
• Add VELVEETA; cook on medium heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Add cheddar; cook and stir 2 to 3 min. or until melted.

Steps:

• In a large saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes.

Steps:

• In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Keep warm. Serve with bread cubes.

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

Steps:

• In 1 1/2 quart saucepan, stir soup in Swiss cheese.
• Heat over low heat until cheese is melted, stirring constantly.
• Remove from heat; stir in sour cream.
• Serve in fondue pot with bread chunks.

Steps:

• Heat cream cheese with milk in fondue pot or saucepan on low heat.
• Stir until it is smooth.
• Add in the cheddar cheese; keep stirring!
• Let completely melt together; stir in the onion.
• You may dip the French bread into the fondue!

Steps:

• Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
• Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.

Steps:

• Place the cream cheese and milk in a large sauce pan, cook over med-low heat until cream cheese is melted.
• Stir in Parmesan and garlic over med-low heat until heated through.
• (If mixture in too thick, add a little more milk to reach desired consistency.).
• Transfer to a mini slow cooker/fondue pot to keep warm, serve with bread. (veggies are good to).

Steps:

• Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

Steps:

• Stir cream, butter, brown sugar, white sugar, cinnamon, nutmeg, and salt together in a saucepan over medium-low heat; bring to a boil, stirring just once to combine. Transfer the fondue into a fondue pot to keep warm for serving.

Steps:

• In a saucepan, heat milk and cream cheese over medium heat.
• stir until smooth.
• Stir in beef, onions and mustard heat through.
• Move to a fondue pot or slow cooker; keep warm.
• Serve with bread cubes.