This cheesy gluten free cheese fondue is quick and easy for a holiday party. Flavored with caramelized leeks and spinach, you will love dipping vegetables and gluten-free bread.
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Have you ever tried Fondue? It is a hot creamy cheese dip that originated in Switzerland. You can dip all sorts of delicious things into the hot cheese, like bread and vegetables.
I love making delicious gluten free appetizers that everyone at the party can enjoy. I also love to make these yummy gluten free meatballs for our friends. You can even dip them into the fondue!
Why we love making this gluten free fondue recipe:
- Delicious taste: Cheese fondue is made with melted cheese, wine, and seasonings, making it a savory and flavorful dish.
- Fun to eat: Cheese fondue is typically served in a communal pot, where diners dip pieces of bread, vegetables, or meats into the melted cheese. It is fun and social, making it a great choice for dinner parties or other gatherings.
- Easy to make: This is an easy recipe that is naturally gluten free.
Allergen Information:
This easy cheese fondue is gluten-free, egg-free, soy-free, oat-free, and nut-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gruyere – This is the most popular cheese for making fondue.
- Mozzarella – I used regular mozzarella.
- Spinach – Fresh or frozen.
- Leeks (or onion) – This adds delicious flavors.
- White Wine – Use a cheap white wine. There is no need to use an expensive bottle. It won’t affect the flavor that much.
- Butter – I used salted butter.
- Garlic – Use minced garlic cloves or bottled garlic.
You can also try this easy Cream Cheese Hot Dip recipe if guests love cheese appetizers!
Foods For Dipping:
There are so many things you can dip into fondue. Here are some of my favorites:
- Gluten free bread: Use store-bought baguettes or make my Gluten Free Breadsticks for dipping.
- Carrots, broccoli, cauliflower
- Steamed snow peas
- Salami, ham, and other meats.
Are you ready to make this delicious gluten free cheese fondue?
Step-By-Step Photos and Directions:
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Step 1: In a pan, sauté the leeks and garlic with butter over low heat. Allow softening and caramelizing, about 5-10 minutes.
🔑 Sandi says: If you are using frozen spinach, thaw the spinach and squeeze out the extra moisture before adding it to the pot.
Step 2: Add the leeks, spinach, and garlic to the fondue pot. I love this fondue pot by Nostalgia. It is easy to use and easy to clean!
Step 3: Add your cheeses and the rest of the ingredients to the fondue pot and allow it to melt. While the cheeses are melting, chop vegetables and slice a gluten free baguette for dipping!
Frequently Asked Questions:
Most melting cheeses work well in a fondue, but the two most commonly used are gruyere and emmetel cheese.
If your fondue becomes too watery, you can thicken it by keeping it in the fondue pot so some of the moisture evaporates out. You can also add a little gluten free flour or tapioca starch.
You can easily make this gluten free cheese fondue without wine, but you will need to add a little liquid in its place. Note that dry white wine adds a lot of flavor to the fondue, and this recipe requires only a small amount.
Overcooking your fondue can make it turn out stringy. If your fondue is stringy, add some cornstarch or tapioca starch and water and mix it well.
More Gluten Free Appetizers to Make:
- 14 Delicious Gluten Free Meatball Recipes – A collection of the best gluten free meatball recipes.
- Gluten Free Fried Cheese Sticks – If you love fondue, you will love these melty cheese sticks.
- Gluten Free Sweet and Sour Meatballs – One of the most popular meatball recipes on my blog.
- Easy Mango Pecan Brie – This brie makes a simple appetizer in under 3 minutes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Spinach Cheese Fondue
Ingredients
Equipment
Method
- Chop cheese into cubes and toss with the gluten free flour blend to coat.
- In a pan, sautee the 1 cup fresh or frozen spinach, 1 large leek (sliced), and 1 clove minced garlic with a tablespoon of butter. If you use frozen spinach, cook until there is no extra liquid in the pan
- Add 1 teaspoon salt and cook until tender.
- In a sauce pan, add 1/2 pound gruyere cheese, 1/2 pound mozzarella cheese, 2 tablespoons salted butter, 1 cup dry white wine, and the cooked vegetables.
- Cook on low heat, stirring frequently. Cook until all of the cheese is melted.
- Serve warm in fondue pot with vegetables and bread.
Nutrition
Notes
- Feel free to use onions if you can’t find fresh leeks at your market.
- I recommend using an inexpensive white wine. There is no need to spend a lot on wine for this recipe.
- If you use frozen spinach, thaw it and drain the extra liquid.
- Leftover fondue will keep fresh in the refrigerator for up to 3 days.
- Dip steamed vegetables, meats, or gluten free bread.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This post was updated from an older 11/2015 post with more details and recipe information.
We made this for New Year’s Eve and it was fantastic! Honestly the best cheese fondue I’ve even made. Notes: there is no garlic listed in your ingredient list (luckily I had some on hand), you say “shredded” cheese in the ingredient list but cubed in the instructions (I used cubed), and the instructions say to add wine in both steps 4 and 5. I added it in 4 (used cooking wine but think dry table white might be even better). Ate with gluten free baguette, broccoli, and cauliflower. I repeat: YUM!
I am so glad you liked this recipe Danika. Thank you for pointing out the missing garlic. I don’t know how I missed adding that. I checked back in my notes and added that in. I also added shredded or cubed. Have a wonderful New Year :-).