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Badgers Cheddar and Ranch Fondue

Badgers Cheddar and Ranch Fondue

Hidden Valley(R) Ranch

Recipe created by Kelly Ryan, wife of Coach Ryan, University of Wisconsin.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet


  1. In a heavy, 4-quart saucepan over medium-low heat, melt the butter. Add the tomatoes and saute, stirring frequently, until the tomatoes just begin to soften, about 2 minutes. Add the package of Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix and stir gently to dissolve the seasoning mix.
  2. While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese.
  3. Add the wine to the tomato mixture, stir once, and then add the cheese, a handful at a time. Heat and stir until the cheese is completely melted. Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately.
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Great recipe although I made a couple of small changes. Added 2 cloves of pressed garlic at end of tomatoes cooking and mixed 1/2 cheddar and 1/2 monterey jack, and used drained and squeezed canned tomatoes; 1/2 diced and 1/2 with chilies. AWESOME! Yeah, we licked the pan!


I really liked this recipe. It is much better than some other cheese fondue recipes I've tried. The only reason this didn't get 5 stars is that I found it to be a little too pungeant. Others who try this recipe might disagree. The second time I made it I tried using mild cheddar as opposed to sharp, but it still had a pungeant flavor. I love the addition of the tomatoes. Definately a keeper.


this was very good. i was pressed for time and used salsa instead of cooking the tomatoes. Go Badgers!