Summer is slipping away fast and those lazy care-free days will soon be over. Most families here in Minnesota are spending time with their kids during this last week of the summer vacation. We took advantage of the glorious weather and went mini golfing at Centennial Lakes Park on Friday. Later that evening we had this Creamy Cheese Fondue for dinner. It was a delicious way to end the evening.
Most cheese fondues are not kid friendly as they are often diluted with white wine. Back when my boys were little, I would make a kind of creamy and cheesy mushroom soup as a dip for them. They really enjoyed it and I made it often. They are more grown now but still “underage” and so I search my fondue cookbooks for an alternative. I found a Creamy Cheese Fondue using cream cheese but I also like the idea of the Somerset fondue using apple cider. I decided to combine the two.
This fondue is said to delicious served with potatoes and apples. For an easy fuss free evening, I cut up an apple, a few sausages, and a small loaf of Italian bread. I also reheated a pan of tater tots and took out some grapes and a piece of grilled beef from the refrigerator. There was more than enough food for everyone.
I used 8 ounces of 1/3 less fat Philadelphia cream cheese and 8 ounces of sharp cheddar cheese for the dip. Instead of regular apple cider, I used some of the sparkling cider I was going to serve as a drink for the boys. The dip was very creamy and tasty with a slightly sweet flavor coming from the sparkling cider. Everyone thought it was delicious.
I was particularly pleased with the fact that the dip could withstand some amount of heating without becoming oily. It remained smooth and creamy throughout the time we were eating. I highly recommend it.
This Creamy Cheese Fondue was adapted from the Somerset Fondue found in Fondue Cookery by Wendy Veale.
- 1 clove garlic, peeled and cut in half
- 1½ cups (360ml) sparkling cider
- 8 oz (226g) 1/3 less fat Philadelphia cream cheese
- 8 oz (226) shredded sharp cheddar cheese
- 1/8 tsp dry mustard
- ¼ tsp salt
- 1 tbsp corn starch
- Tater tots, boiled, or roasted potatoes
- Crusty bread, cubed
- Apple wedges
Rub cut side of garlic on the inside of the fondue pot.
Pour in sparkling cider and bring it to a boil on the stove.
Gradually add cream and cheddar cheese, stirring constantly over low heat until melted.
Stir in dry mustard and salt.
Mix corn starch with 2 tablespoons of water. Stir into cheese mixture. Continue cooking until the mixture is thick and creamy.
Transfer fondue pot to a lighted burner on the table. Serve with a variety of sausages, potatoes, crusty breads, apples, and grapes.
Enjoy…..and have a wonderful day!