Creamy Veggie Fondue

Creamy Veggie Fondue

Al P. 0

"This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks."

Ingredients 35 m {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
  2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
  3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.
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Reviews 161

  1. 201 Ratings

Wonder Wanda

GREAT recipe! Be careful of the order you mix things: the recipe says to mix, "milk, white wine, etc" but if you actually put milk and white wine in the pot one after another, the milk will curdle. I simmered the white wine first, then mixed in the solid cheeses, then the cream cheese, and finally, once it was all melted together, the milk. It seemed to work pretty well that way, of course, make sure you have all your ingredients ready because everything melts pretty quickly. Also, even after adding the milk I thought it was pretty thick, so I used extra spinach for the liquid. That was fine-- it tasted delicious. My guests loved it and the spiciness was in no way overbearing.


Made this for a group of 10 adutls for a fondue party. I had another cheese fondue also (the kind you buy already made in the gourmet cheese section of grocery), but this one was the hit!! I made a few changes though: I did not use any spinach or green onion. I did add some minced onion (about 1 tsp), and used Grey Poupon mustard in place of the dry mustard (about 1 tsp). I also added lemon juice (liberally) during the melting phase to help with the stringingness-totally helped! I also added my milk last which other reviewers had suggested-think this is key! My party LOVED this and couldn't get enough-I will be using this recipe instead of wasting my money on the already made stuff from now on! I also used a Sauvigon Blanc wine-think that helped with the flavor too. Just make sure when you are heating this on the stove to go slow and low. When we transferred it to the fondue pot, it stayed nice & creamy-although it was disappearing pretty fast! Thanks so much for this awesome recipe!


This is one of the best fondue recipes I've ever made or tasted. I would advise to warm the wine, add cheeses and spices then add the milk last so as to not curdle with the wine. It's great left over too! Just stir in a little milk. I haven't tried it, but I bet it would be a great macaroni and cheese dish.