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KIWI magazine

cheese fondue

Fondue might traditionally be a Swiss dish, but the warm, gooey dip’s namesake originated in France, where it’s also eaten. Serve with plenty of yummy, bite-size bread cubes, veggies, and fruit for dipping.

Active time: 15 minutes

Total time: 15 minutes


  • 6 ounces Swiss cheese, shredded
  • 6 ounces Gruyère cheese, shredded
  • 1 1⁄2 tablespoons unbleached
  • all-purpose flour
  • 3⁄4 cup vegetable stock
  • 1  garlic clove, smashed
  • 2  teaspoons lemon juice
  • 1∕8 teaspoon nutmeg

For dipping:

  • Whole grain bread, cut into cubes
  • Apple and pear slices
  • Steamed broccoli and cauliflower
  • Radishes and steamed potatoes


  1. Place the cheeses in a large bowl. Add the flour and gently toss until all of the cheese is lightly coated.
  2. Add the vegetable stock, garlic, lemon juice, and nutmeg to a medium stockpot and bring to a gentle simmer. Whisk in one handful of cheese at a time, waiting until cheese is completely melted before adding more. Once all the cheese is incorporated, simmer 1 to 2 more minutes and then transfer the fondue to a ceramic bowl for dipping. Serve immediately.
Serves 4

Per serving (fondue only): calories 359, fat 24 g, protein 25 g, carbohydrates 11 g, dietary fiber 0 g


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