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Dips

Herbed Goat Cheese Fondue

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

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

Servings
6

Ingredients

Fondue

  • 1 cup lightly packed fresh parsley leaves
  • 1 cup lightly packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 1 cup dry white wine
  • 8 oz. crumbled goat cheese
  • 8 oz. reduced-fat cream cheese, cubed
  • 2 Tbs. cornstarch
  • 1 cup low-fat milk
  • 1 1/4 cups grated Comte, Gruyere, or Emmental cheese (5 oz.)

Suggested dippers

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

Preparation

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
  • Carbohydrate Content 8 g
  • Cholesterol Content 72 mg
  • Fat Content 24 g
  • Fiber Content 0.5 g
  • Protein Content 19 g
  • Saturated Fat Content 15 g
  • Sodium Content 368 mg
  • Sugar Content 4 g