Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Fontina Cheese, Spinach and Garlic Fondue

This fondue combines the flavors of garlic and spinach to make a rich, robust dipping sauce. Be sure that your honey is in the mood for garlic before you get started on this one, because oh - once you start, you can't stop!

Ingredients: Print Ingredients

6 oz. shredded fontina cheese
1 c. spinach, finely chopped
2 cloves garlic
1 tblsp. butter
2 tblsp. heavy cream
Freshly cracked black pepper


In a heavy saucepan over medium heat, saute the with a patch of butter until golden brown. Add cheese, spinach and cream, stirring often until the cheese begins to melt and mixture becomes creamy and smooth. Add salt and pepper to taste.

How To Serve:

Transfer cheese mixture to a fondue pot and place over low flame, or pour into a warm ramekin and serve immediately with dippers.

Ideas for Dippers:
• Chilled shrimp
• Steamed asparagus spears
• Raw zucchini, cut into matchsticks
• Raw button mushrooms, washed and patted dry
• Cherry tomatoes
• Large pasta, like rigatoni or raviolis
• Bread cubes - try sourdough, walnut, or a buttery croissant
• Crackers or breadsticks

Click here for a printable version of the recipe.

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