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.

Ingredients: 

Ingredient Set Name: 

Fondue

Ingredients: 

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

Ingredient Set Name: 

Suggested Dippers

Ingredients: 

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

Instructions: 

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: 

Calories: 
329
Protein: 
19 g
Total Fat: 
24 g
Saturated Fat: 
15 g
Carbohydrates: 
8 g
Cholesterol: 
72 mg
Sodium: 
368 mg
Fiber: 
<1 g
Sugar: 
4 g
Yield: 
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!