Herbed Goat Cheese Fondue Recipe | Vegetarian Times Skip to main content

Herbed Goat Cheese Fondue

Goat cheese and cream cheese melt seamlessly into a decadent fondue base with extra flavor from Swiss-style cheese.


Ingredient Set Name: 



Ingredient Line: 
1 cup lightly packed fresh parsley leaves
Ingredient Line: 
1 cup lightly packed fresh basil leaves
Ingredient Line: 
2 cloves garlic, peeled
Ingredient Line: 
1 cup dry white wine
Ingredient Line: 
8 oz. crumbled goat cheese
Ingredient Line: 
8 oz. reduced-fat cream cheese, cubed
Ingredient Line: 
2 Tbs. cornstarch
Ingredient Line: 
1 cup low-fat milk
Ingredient Line: 
1 ¼ cups grated Comte, Gruyere, or Emmental cheese (5 oz.)

Ingredient Set Name: 

Suggested Dippers


Ingredient Line: 
3 cups soft pretzel pieces (4 oz.)
Ingredient Line: 
2 cups steamed broccoli florets
Ingredient Line: 
1 cup teardrop tomatoes


1. Finely chop parsley, basil, and garlic. Place in bowl, and set aside.

2. Bring wine to a boil in fondue pot or medium saucepan. Simmer 5 minutes, or until reduced by half. Whisk in goat cheese and cream cheese, and cook 3 minutes, or until melted.

3. Whisk cornstarch into 1/4 cup milk in bowl. Whisk in remaining milk. Add milk mixture to goat cheese mixture, and cook 3 minutes, or until thickened, whisking constantly. Whisk in Comté cheese, and cook 1 to 2 minutes, or until smooth and all cheese has melted. Stir in herb mixture, and season with salt and pepper, if desired. Serve with Dippers.

Nutrition Information: 

19 g
Total Fat: 
24 g
Saturated Fat: 
15 g
8 g
72 mg
368 mg
<1 g
4 g
Serves 6

Comments on this Recipe

Appreciated it most on the steamed broccoli. Cold leftover fondue made a great spread for sandwiches. Leftovers also kept a reheated well too.

This was awesome! I used garlic crustini bread and steamed broccoli for dipping and we ate the whole pot!