The Stinking Rose Restaurant's Garlic Spinach Cheese Fondue

The Stinking Rose Restaurant's Garlic Spinach Cheese Fondue
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Recipe for The Stinking Rose restaurant's Garlic Spinach Cheese Fondue. Who doesn't love ooey-gooey melted cheese? Once you dip in, we dare you to stop!


  • 2 tablespoons unsalted butter
  • 3 cloves garlic, diced
  • 2/3 cup dry white wine
  • 4 cups (1 pound) shredded Fontina cheese
  • 1 1/2 cups (6 ounces) shredded Gruyere cheese
  • 2 teaspoons corn starch
  • 2 cups finely chopped spinach leaves
  • 1/4 cup heavy cream
  • salt and freshly ground black pepper
  • 1 tablespoon minced fresh chives
  • Optional Dippers:
  • chilled cooked shrimp
  • steamed asparagus spears
  • zucchini cut into matchsticks
  • white mushrooms
  • cherry tomatoes
  • stuffed or shaped pasta, such as rigatoni or ravioli, cooked al dente
  • bread cubes, such as sourdough, walnut, or a buttery croissant
  • crackers or bread sticks


  1. 1. In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine. In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
  2. 2. Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.