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Holiday Cranberry and Spinach Fondue




Recipe courtesy of Chef Adam Parker Mountain View Grand


Number of Servings

Serves 8 2-ounce servings


2 garlic cloves, minced fine
1 tablespoons olive oil
1/2 cup dry white wine
1 cornstarch
1 cup heavy cream
1 cup Parmesan cheese, shredded
1/2 cup mozzarella, shredded
1/2 cup cranberries
1/2 cup spinach, rough chopped
2 toasted pita bread or corn chips for a gluten-free option

Preparation - Directions

Lightly sauté garlic in oil for about a minute over medium heat. Add cream. In a separate bowl, mix wine and cornstarch until no lumps are visible. Add to cream. Add Parmesan and mozzarella, mixing over medium heat until melted and fully incorporated. Remove from heat and then add spinach and cranberries. Enjoy immediately or reheat in the microwave for the upcoming holiday party.
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