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.

A fondue pot full of melty cheese.

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 This Recipe Is Great:

  • 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.
Gluten Free Spinach and Leek Cheese Fondue with a carrot dipped into the hot cheese.

Ingredient Notes:

  • 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?

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Recipe Step-By-Step Directions:

Leeks, oil, and garlic sauteing in a pan.

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.

Slicing a gluten free baguette on a wooden cutting board.

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!

Bread with a string of melted cheese.

Recipe FAQ:

What cheeses are best in cheese fondue?

Most melting cheeses work well in a fondue, but the two most commonly used are gruyere and emmetel cheese.

How do you thicken a fondue?

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.

Can you make this fondue without wine?

You can easily make this gluten free cheese fondue without wine, but you will need to add a little liquid in its place. Note the dry white wine adds a lot of flavor to the fondue, and this recipe calls for only a small amount.

Why is my cheese fondue stringy?

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:

A fondue pot full of melty cheese.

Gluten Free Spinach Cheese Fondue

Sandi Gaertner
Delicious hot cheese fondue with spinach and leeks.
5 from 2 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Total Time 10 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 6 people
Calories 355 kcal


  • ½ pound gruyere cheese shredded or cubbed
  • ½ pound mozzarella cheese shredded or cubbed
  • 2 tablespoons gluten free flour blend
  • 1 teaspoon salt
  • 1 cup spinach fresh or frozen
  • 1 cup dry white wine
  • 1 large leek sliced thinly
  • 2 tablespoons salted butter
  • 1 clove garlic minced


  • Chop cheese into cubes and toss with the gluten free flour blend to coat.
  • In a pan, sautee the spinach, leeks, and garlic with a tablespoon of butter.
  • Add salt and cook until tender.
  • In a sauce pan, add cheese, butter, wine and 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.


  1. Feel free to use onions if you can’t find fresh leeks at your market.
  2. I recommend using an inexpensive white wine. There is no need to spend a lot on wine for this recipe.
  3. If you use frozen spinach, thaw it and drain the extra liquid.
  4. Leftover fondue will keep fresh in the refrigerator for up to 3 days.
  5. Dip steamed vegetables, meats, or gluten free bread.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 355kcalCarbohydrates: 6gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 81mgSodium: 933mgPotassium: 146mgFiber: 1gSugar: 2gVitamin A: 1447IUVitamin C: 3mgCalcium: 594mgIron: 1mg
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Nutrition 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.

This post was updated from an older 11/2015 post with more details and recipe information.

5 from 2 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    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!

    1. 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 :-).