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Home -> Snacks & Appetizers -> Dips and Spreads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups diced Gruyere cheese
2 cups diced Emmenthal cheese
1 1/2 tbsp. cornstarch
2 large cloves garlic, halved
1 1/3 cups dry white wine
1 tbsp. fresh lemon juice
2 tbsp. kirsch
1 1/2 tbsp. minced canned chipotle chilies in adobo
Directions
Toss together cheeses and cornstarch in a large bowl. Combine garlic, wine and lemon juice in a large saucepan. Heat just to a boil. Gradually stir in cheese mixture. Heat to a simmer, stirring constantly. Stir in kirsch and chipotles. Transfer mixture to a fondue pot over a low flame. Serve with assorted cooked vegetables, bread cubes, etc.
Serves 4.
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