Spinach and artichoke fondue

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  • 1/2 cup gruyere, shredded
  • 1/2 cup fontina, shredded
  • 1/4 cup parmesan, shredded
  • 1 teaspoon all-purpose flour
  • 1/3 cup of IPA
  • 1 garlic clove, peeled and smashed
  • 1 cup chopped uncooked baby spinach
  • 1/2 cup canned artichoke hearts, drained and roughly chopped
  • Salt and pepper to taste
  • Toasted bread slices for dipping


    Rub the smashed garlic clove on the inside of a small pot, discard.
    Heat the beer until boiling.

    Toss the flour and cheeses together in a bowl.
    Slowly incorporate the cheese in the beer while stirring.
    Once fully melted add the chopped spinach and artichoke.
    Season with salt and pepper.

    Transfer to a serving fondue pot, and serve with toasted bread.

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    1. s

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    2. S

      What a wonderful inspiration!

    3. s

      Thanks for the beautiful recipes!

    4. r

      Just tried this recipe and really loved it.

    5. j

      I will be trying it

    6. B

      I've already made this twice now, it's so easy to improvise!

    7. k

      i loved it so simple but very elegant.

    8. J

      I will be making this again! Thanks for sharing.

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