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This Cheese Fondue is gooey perfection literally made in minutes. It’s a showstopper dip to share, or not!
I love to dip soft slices of French bread into this perfect Cheese Fondue, but all the veggies are welcome to join the party. Enjoy this fondue recipe alongside these fabulous appetizers: Spinach Puffs, Bacon Wrapped Asparagus Skewers, and Teriyaki Chicken Wings.
Deceivingly Simple, Deliciously Fun!
Did you know this Cheese Fondue dip is made in minutes? It’s one of our fav dips! I may or may not be slightly obsessed with fondue.
Melty cheesy goodness smothered over everything? Yes, please sign me up!
While I love living it up at local joints dedicated entirely to the worship of this dish, I don’t like their prices. That’s why I whip up an equally delectable bowl of it myself! It is not only cheaper, but oh so easy!
How to Make Cheese Fondue
SLURRY. In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon cold milk and set the slurry aside.
CHEESE. In a medium bowl, add the Gruyère and white cheddar cheeses and remaining cornstarch. Toss and set aside.
HEAT. Add the 2/3 c chicken broth to a skillet. Over medium heat, cook until bubbles form around sides of pan. Stir in the lemon juice. Reduce heat to medium-low.
COMBINE. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.
SEASON. Stir in the garlic powder, oregano, and Worcestershire sauce.
THICKEN. Gradually stir in the cornstarch mixture. Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.
SERVE. Serve with cubed french bread. Miniature smoked sausages, dill pickles and pretzels all taste great as well.
- Fruit: apples, cherry tomatoes, grapes
- Vegetables: broccoli, carrots, cauliflower
- Little smokies
- Hard or soft pretzels
- Crackers & tortilla chips
- Pickles like Cornichons
- Cooked baby potatoes
Keep these in mind when making this yummy cheese fondue:
- High quality cheese. It may be a bit more expensive to purchase a higher quality cheese, but the result will be well worth it.
- Toss in cornstarch. Don’t skip this step. Tossing in cornstarch will help ensure that the cheese doesn’t get clumsy when it melts.
- Vinegar. I don’t cook with wine, so to replace the acidity that wine would typically provide I use white wine vinegar. The vinegar is acidic and has all the same flavor characteristics.
- Shredded cheese. Do not use pre shredded cheese. It has a different consistency that will affect the recipe. Make sure to use grated cheese, or chop the cheese into small pieces AND allow the cheese to come to room temperature before mixing it into the other ingredients.
- Smooth. Stirring the cheese in slowly and consistently is important to produce a smooth fondue.
- Cheese flavors. Some other popular cheese for fondue include Gouda, Fontina, and Brie. Cheddar can also be used in place of the Swiss cheese.
- Overcooking cheese fondue can cause it to develop hard lumps or become grainy. Smooth it out by stirring in 1-2 teaspoons of lemon juice.
- Broken sauce. If the dairy has separated/split, and the fondue takes on a greasy texture, add a cornstarch slurry. In a separate bowl, combine 1 teaspoon of cornstarch with 1 teaspoon of COLD water. Once smooth, pour it into the fondue and stir.
Keeping Fondue warm. The easiest way to keep fondue warm for dipping is to have a fondue pot. Use either an electric pot or a ceramic pot that is kept warm with a fire heat source. A small crock pot also works.
STORE. Make the fondue a day in advance and keep it covered in the fridge. Leftovers can also be stored in the fridge for 1-2 days.
To REHEAT. The best way to reheat the cheese is to use a double boiler because a double broiler won’t overheat or burn the cheese. You can also use a pan on the stove or even the microwave. Add a splash of milk and a bit of salt to help revive it. Heat the cheese slowly over low heat and stir constantly.
For more tasty appetizers, try:
- Parmesan Crusted Zucchini
- Porcupine Meatballs
- Bacon Wrapped Smokies
- Deviled Eggs
- Deep Fried Pickles
- Baked Brie Puff Pastry
Cheese Fondue Recipe
- 4 teaspoons cornstarch divided
- 1 tablespoon milk
- ⅔ cup chicken broth
- 1 ½ cup Gruyere cheese, shredded
- 1½ cup white cheddar cheese, shredded
- 1½ teaspoons lemon juice, freshly squeezed
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon Worcestershire Sauce
- In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon milk and set aside.
- In a medium bowl add the cheeses and remaining cornstarch, toss and set aside.
- Add the 2/3 cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of pan. Stir in the lemon juice.
- Reduce heat to medium-low. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.
- Stir in the garlic powder, oregano, and Worcestershire sauce. Gradually stir in the cornstarch mixture.
- Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.
- Serve with cubed french bread. Miniature smoked sausages, dill pickles, and pretzels all taste great as well.
Nutrition information is automatically calculated, so should only be used as an approximation.