Gluten Free Spinach Cheese Fondue
Delicious hot cheese fondue with spinach and leeks.
Ingredients
- 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
Instructions
- 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.
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.
SPECIAL NOTE
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.
Nutrition
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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!
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.