Versatile dip
Use spicy harissa to make a quick and easy dip for veggies and potato skins
Easy cheese fondue
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
For the fondue
- 2 tbsp cider vinegar
- 1 tsp cornflour
- 250g cheddargrated
- 250g gruyèregrated
- 3 tbsp crème fraîche
Suggestions for dipping
- 4 thick slices breadsuch as sourdough, chopped into chunks
- 2 tbsp olive oil
- 2 carrotscut into batons
- 2 peppersdeseeded and cut into strips
- 2 celerysticks, thickly sliced
- 200g pack mini salamior 1 thin salami cut into bite-size chunks
Nutrition: per serving
- kcal374
- fat31g
- saturates20g
- carbs1g
- sugars0g
- fibre0g
- protein22g
- salt1.48glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
step 2
To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
step 3
To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
