Havarti Spinach

Imported Havarti Fondue with Spinach & Artichokes

Warm and melty Imported Havarti fondue made with spinach and artichokes is rich and creamy and oh so dreamy.
Prep Time 45 mins
Total Time 45 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 10

Ingredients
  

  • 1 clove of garlic smashed
  • 16 oz Imported Havarti cheese shredded
  • 1 tbsp cornstarch
  • 1 cup white wine
  • ½ cup chopped frozen spinach thawed and drained
  • ½ cup chopped artichoke hearts
  • ¼ cup grated Imported Parmigiano Reggiano

Instructions
 

  • Place smashed garlic in medium size fondue pot. In a small bowl, whisk wine and cornstarch until there are no lumps. Pour into fondue pot. Once wine starts to warm, slowly add shredded Havarti. Stir continuously until cheese is melted and smooth. Add spinach and artichokes and stir until heated through. Remove garlic. Sprinkle with grated Parmigiano Reggiano. Serve immediately.

Notes

Serve with cubed sourdough bread, assorted veggies.
Keyword cheese fondue, havarti cheese, Imported Havarti Fondue with Spinach & Artichokes, parmigiano reggiano cheese
Back To All Recipes

Recent Recipes

  • Rugelach
  • Danish Havarti and Leek Tart sm
  • Pretzel Wreath sm
  • Crinkle Cake sm
  • Gruyere Mushroom Tart sm
  • Manchego Quince Churro Croissant sm
  • Comte Biscuits & Gravy
  • Manchego and Black Pepper Popovers
  • shopped corn dip with white cheddar
  • Comte Ice cream
  • Spring Pea Salad Vertical
  • Focaccia Overhead Full Sheet sm
  • Comte Cheesesteak
  • P A Pan fried Halloumi Cheese with Olives Shallots and Almonds sm
  • Savory Bread Pudding with Wild Mushrooms and Butterkase sm
  • Panzanella Salad with Taleggio sm
  • Gouda Dutch Baby sm
  • Heirloom Tomato Tart with Asiago sm
  • Sage Blue cheese and Potato Farls sm
  • Berry Chevre Galette sm