Spinach Artichoke Fondue – With Beer
Spinach Artichoke Fondue
5280 Culinary Chef Jason K. Morse, CEC
Serves 8 – 10 ppl (double this and freeze in small containers)
| Ingredient | Qty | Measure | Notes |
| Chicken Stock or Broth | 1 ½ | Cups | |
| Beer, Colorado – Light | ½ | Cup | |
| Garlic, Paste | 2 | Tbsp | |
| Pepper, Jalapeno, Roasted | 1 | Ea | Medium Sized, chopped with seeds. |
| Pepper, Red, Roasted | ½ | Cup | Diced Small |
| Spinach, Fresh, Chopped, cooked | 1 ½ | Cups | Rough Chopped |
| Artichoke hearts, Chopped | 1 | Cup | Rough Chopped |
| Flour, All Purpose | 2 | Tbsp | |
| Cheese, Gouda, Shredded | 1 | Cup | |
| Cheese, Fontina, Shredded | ½ | Cup | Or Asiago Cheese if fontina is not available |
| Cheese, Parmesan, Shredded | ¼ | Cup | |
| Fishy Fishy Herb Blend – Italian Herb Blend | 1 | tsp | |
| Rub A Dub Seasoning – All Purpose Seasoning | 1 | Tbsp | Or to taste |
| Parsley, Italian, Chopped | 3 | Tbsp | Mixed in last for garnish |
PREP METHOD: PREP TIME: 20-30 minutes COOKING TIME: 20 Minutes
- Preheat your fondue pot or small cast iron dutch oven on the stove top over medium heat for 2-4 minutes
- Mix the shredded cheese with the flour and hold
- Add the Chicken stock/broth, beer, garlic paste peppers, spinach and artichokes into the Fondue pot or Dutch oven and Bring to a simmer
- Add the cheese flour mix and using a whisk, stir until the cheese has melted and fondue starts to thicken slightly
- Add the seasoning and adjust as needed to meet your desired flavor
- At the very end add the chopped Italian Parsley and mix in
- Serve immediately or place onto the fondue warmer for serving
- Serve with Breads, Crackers, flatbreads or breadsticks
- Can adjust the heat level by adding more or less amount of jalapenos
- Make extra, cool and freeze for up to 4 weeks. Makes a great quick and easy thaw and serve appetizer
