Grab your skewer stick, it's fondue time!

Grab your skewer stick, it’s fondue time!

Fondue makes for the perfect family dinner.


My kids chopped up all of the veggie and fixins’ while I made the cheese sauce. Normally, I’m not a bleu cheese fan, but gorgonzola melts so beautifully that I added it into the cheese mix along with Swiss, fontina, and sharp cheddar.

I decided on two fondues–one for dinner, one for dessert.

Surprisingly the favorite dipping food for both? Fresh, torn baguette pieces. With the chocolate fondue my kids quickly ditched the marshmallows for the baguettes. I’d suggest trying the same with your crew.



Cheese Fondue

(I based mine off Martha Stewart’s version)

Ready to start eating!

Ready to start eating!


2 1/2 cups cheese (I mixed 1 1/2 cups cheddar and mixed in fontina, gorgonzola, and Swiss for the rest)

2 tbsp. flour

1/4 tsp. white pepper

1/8 tsp. cayenne pepper

1 1/3 cups liquid (Martha suggests white wine, I used a combination of white grape juice, water, chicken broth and a hint of white Balsamic vinegar)

2 tsps. lemon juice


olive oil

Serve with carrots, snap peas, baguette pieces, bell pepper strips, sausage pieces, and whatever else you can find



Mix the shredded cheeses with flour, white pepper and cayenne.

In a sauce pan, bring the liquid to medium-low heat (not hot!). Gradually add in the cheese a little at a time, whisking vigorously after each addition.

Once the cheese is melted, remove the pan from the burner and stir in the lemon juice. Pour into a fondue pot, if you’re using one.

Chocolate fondue

Chocolate Fondue


1/2 cup chocolate chips (Ghirardelli are the best)

1/2-3/4 cup half and half (or heavy cream)

1/2 tsp. vanilla

Pinch of salt

Serve with baguette pieces, pretzels, fresh fruit



I put all of the ingredients into our mini crockpot while we were eating dinner. When it was time for dessert, the chocolate fondue was ready.




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