Recipe: The Stinking Rose Restaurant Creamy Garlic-Spinach Cheese Fondue

CREAMY GARLIC-SPINACH CHEESE FONDUE

2 tablespoons unsalted butter
3 cloves garlic, diced
2/3 cup dry white wine
4 cups (1 pound) shredded Fontina cheese
1 1/2 cups (6 ounces) shredded Gruyere cheese
2 teaspoons cornstarch
2 cups finely chopped spinach leaves
1/4 cup heavy (whipping) cream
Salt and freshly ground black pepper
1 tablespoon minced fresh chives
OPTIONAL DIPPERS:
Chilled cooked shrimp
Steamed asparagus spears
Zucchini, cut into matchsticks
White mushrooms
Cherry tomatoes
Stuffed or shaped pasta (such as rigatoni or ravioli), cooked al dente
Bread cubes (such as sourdough, walnut, or a buttery croissant)
Crackers or bread sticks

In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and saut for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.

In a bowl, toss the cheeses with the cornstarch to coat. Add the cheeses to the pan, 1 cup at a time, stirring Frequently until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.

Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with the minced chives. Serve immediately, with your choice of dippers.

Makes 2-4 servings
Source: The Stinking Rose Restaurant Cookbook by Andrea Froncillo and Jennifer Jeffrey