This post may contain affiliate links. Please read our
disclosure policy
for more information.
While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.
Of course, the grass is always greener on the other side, right?
A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)
First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.
32ounceschicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16ouncesmild cheddar cheese, shredded
8ouncesgouda cheese, shredded
2tablespoonsflour or cornstarch (I prefer flour)
1tablespoonbutter
3ouncesfrozen chopped spinach, thawed
3slicesbacon, minced
1clovegarlic, minced
4ouncesfresh mushrooms of your choice, chopped
3/4cupwhite wine (or beer)
Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks
Instructions
Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.
In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
Serve fondue with the vegetables, apples and bread.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.
Of course, the grass is always greener on the other side, right?
A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)
First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.
32ounceschicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16ouncesmild cheddar cheese, shredded
8ouncesgouda cheese, shredded
2tablespoonsflour or cornstarch (I prefer flour)
1tablespoonbutter
3ouncesfrozen chopped spinach, thawed
3slicesbacon, minced
1clovegarlic, minced
4ouncesfresh mushrooms of your choice, chopped
3/4cupwhite wine (or beer)
Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks
Instructions
Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.
In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
Serve fondue with the vegetables, apples and bread.
pssst….don’t forget, I’m giving away a Tamron lens!
Giveaway is open until 11/30/10
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!
Is it bad that that first photo made me want to lick my computer screen? Oh my heavens, Jaden! Seriously, this looks amazing! Now all I have to do is buy a fondue pot! 🙂
Thank you for making the fondue. I think this was more exciting that actually winning the contest :). Ps….love the bacon. We southern girls LOVE our bacon!!!
Oh I love this. Mushrooms, spinach and bacon are great trio in so many dishes, but I never thought of fondue. Frittata, sandwiches, pasta, rice, burritos, all great, but never thought of fondue and granny smith apples. So perfect.
Fondue is popular at our house too. I still have my 18 year old wedding gift fondue pot that we break out with sterno and all! (It’s on the shelf next to the vintage crock pot).
I know our girls will love trying this one!
Monday Meal Plan | Kimchi Sauerkraut - [...] Spinach mushroom bacon cheese fondue & dippers. I have been dying to try this and what better excuse than…
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Tamron Lens Giveaway
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Hi 🙂 I tried to use the store bought shredded cheese but it didn’t work out 🙁 so I have to buy cheese and shred myself them coat with flours?
Looks delicious ah. I love the colors .
Fondue is my favorite winter dish. We made it all the time in Brazil. I’ll have to try out your recipe.
I printed out this recipe and am definitely going to make it… BACON… I knew I liked you 🙂
Is it bad that that first photo made me want to lick my computer screen? Oh my heavens, Jaden! Seriously, this looks amazing! Now all I have to do is buy a fondue pot! 🙂
Is there a substitute for Gouda that I could find in Podunk, Texas population 1500?
Use any type of cheese you like!
Thank you for making the fondue. I think this was more exciting that actually winning the contest :). Ps….love the bacon. We southern girls LOVE our bacon!!!
Your video is great! I can’t believe how easy this actually is. Thanks!
Thanks Angela!
Oh I love this. Mushrooms, spinach and bacon are great trio in so many dishes, but I never thought of fondue. Frittata, sandwiches, pasta, rice, burritos, all great, but never thought of fondue and granny smith apples. So perfect.
I am melting here! This has got to be the ultimate cheese heaven! Yum!
Awesome. Everything is better with bacon.
OMG! What are you trying to do, KILL me?? Between this, the butter-poached lobster, and the bacon cauliflower, I am going straight to hell!
and I’ll be right next to ya!~
OH YUM. I am drooling on my keyboard. Keep up the great work Jaden – love your blog, recipes and photography!
Thanks Lindsey!
This looks so amazing and delicious 😀 I love fondue and steam boats, which are famous in Malaysia.
looks delicious! i love fondues, hot pots, nabe, you name it. 🙂
This will be great for small get togethers. I’ll definitely make mine with bacon too!
Fondue is popular at our house too. I still have my 18 year old wedding gift fondue pot that we break out with sterno and all! (It’s on the shelf next to the vintage crock pot).
I know our girls will love trying this one!
P.S. You look as beautiful as ever on camera
You can keep it warm all night! Have extra broth on hand to add as the evening goes on to keep it the right consistency.
This looks amazing and is thinking about having it as part of an appetizer course for Christmas. How long can you keep this warm over a candle burner?
I absolutely need this in my life ASAP!!!! Gouda and Cheddar and Bacon and Mushrooms is like a dream come true!
Wow! This looks amazing!!!! Drool. What a great combination 🙂