1 Tbs olive oil
1 onion, finely chopped
1 clove garlic, chopped
Kosher salt and pepper
1/2 8oz bar reduced fat cream cheese
3/4 C 1 percent milk
1 10oz packages frozen chopped spinach, thawed
1/4 tsp nutmeg
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, until soft, 6-7 minutes.
- Add the cream cheese and milk and cook, stiffing, until the cream cheese is melted.
- Squeeze any excess liquid out of the spinach, add the spinach to the sauce, and cook until the mixture is heated through and thickened, 3-4 minutes. Sprinkle with the nutmeg.
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.
Ingredients
- 2 lbs baby red potatoes
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
Put potatoes in medium size bowl; add olive oil, butter and garlic; stir potatoes to coat evenly. Put potatoes on baking sheet; sprinkle with salt and pepper; bake in preheated 400 degree oven until tender and browned, about 25 minutes.
