The rich flavours of this creamy dip are based on classic cheese fondue. Emmental becomes wonderfully stretchy when melted, while Parmesan adds sharpness, resulting in the best combination of flavour and texture. A touch of wine gives it an authentic fondue taste.
- Portion size 3 servings
- Credits : Canadian Living Magazine: December 2014
- 2 cups shredded Emmental cheese (about 150 g)
- 1/2 cup grated parmesan cheese (about 30 g)
- 1 tablespoon butter
- 4 teaspoons all-purpose flour
- 1 cup milk
- 3 tablespoons cream cheese softened
- 2 tablespoons dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chive
- 1/4 teaspoon pepper
MethodIn large bowl, combine Emmental cheese and Parmesan cheese; set aside.
In saucepan, melt butter over medium heat; whisk in flour. Cook, whisking constantly, until golden, 3 to 4 minutes. Remove from heat; gradually whisk in milk until smooth.
Return saucepan to medium heat; cook, whisking constantly, until thickened, about 4 minutes. Whisk in cream cheese until smooth. Whisk in 2-1/4 cups of the Emmental cheese mixture until melted. Whisk in wine, mustard, chives and pepper.
Scrape mixture into 2-cup (500 mL) ovenproof dish. Sprinkle with remaining Emmental cheese mixture. Broil on foil-lined rimmed baking sheet until bubbly and golden around edge, 5 to 7 minutes. Let stand for 10 minutes before serving.
Nutritional facts per each of 8 servings: about
- Fibre trace
- Sodium 215 mg
- Sugars 2 g
- Protein 11 g
- Calories 184.0
- Total fat 13 g
- Cholesterol 43 mg
- Saturated fat 8 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 3.0
- Calcium 30.0
- Vitamin A 12.0