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

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