Garlic Spinach Cheese Fondue the Stinking Rose Rest
Indulge in the rich, savory flavors of Garlic Spinach Cheese Fondue, inspired by The Stinking Rose Restaurant’s bold approach to garlic-infused dishes. This creamy, decadent fondue combines freshly sautéed baby spinach, fragrant minced garlic, and a luxurious blend of Gruyère and white cheddar cheeses, all folded into a velvety base of milk and cream. A touch of nutmeg and the optional splash of dry white wine elevate the dish with subtle warmth and depth. Perfect for gatherings or a cozy night in, this crowd-pleasing appetizer pairs beautifully with crusty bread, crisp raw vegetables, or crackers for dipping. Whether you're a garlic lover or simply a fan of indulgent comfort food, this fondue delivers an unforgettable flavor experience that's sure to be the star of your table.
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Recipe Information
Ingredients
- 2 cups baby spinach
- 4 large garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups grated Gruyère cheese
- 1 cup grated white cheddar cheese
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 0.25 cups dry white wine (optional)
- 3 cups cubed crusty bread (for dipping)
- 2 cups assorted raw vegetables (carrots, broccoli, etc., for dipping)
Instructions
Begin by preparing the spinach. Wash and dry the spinach thoroughly, then roughly chop it. Peel and finely mince the garlic cloves.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach is wilted. Remove the mixture from the pan and set it aside in a bowl.
Using the same saucepan, reduce the heat to low and add the flour to the remaining butter/garlic mixture, stirring constantly to make a roux. Cook the roux for 1 minute to remove the raw flour taste.
Slowly whisk in the milk and heavy cream, ensuring the mixture is smooth. Continue to stir until the sauce thickens, about 3-5 minutes.
Gradually add in the Gruyère and white cheddar cheeses, handful by handful, stirring until melted and creamy. If the mixture becomes too thick, you can thin it out with a splash of dry white wine or a little more milk.
Season the fondue with ground nutmeg, salt, and black pepper. Stir in the cooked spinach and garlic mixture until well combined.
Transfer the fondue to a warmed fondue pot or heat-safe serving dish to keep it warm. If you’re using a fondue set, light the flame underneath to maintain the temperature.
Serve immediately with cubed bread, fresh vegetables, or crackers for dipping. Enjoy your flavorful Garlic Spinach Cheese Fondue!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 50.5 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 3353 mg | 258% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
