Flecks of red and green make this Red Pepper-Dill Swiss Fondue look festive and delicious!
Makes 14 servings; Prep time: 10 minutes; Cook time: 10 minutes
Ingredients
- 1 1/2 cups (about 6 ounces) shredded Swiss cheese
- 1 1/2 cups (about 6 ounces) shredded domestic Gruyère or Gouda cheese
- 1/4 cup (about 1 ounce) grated Parmesan cheese
- 2 tablespoons plus 1 1/2 teaspoons cornstarch
- 1 cup diced red pepper
- 2 tablespoons butter
- 1 cup vegetable or chicken broth
- 1 cup milk
- 1/4 lemon juice
- 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill weed
- 1/8 teaspoon ground nutmeg
- salt and ground pepper to taste
For Dipping
Assorted filled ravioli prepared according to package directions, drained
Directions
In a medium-size bowl toss the cheese with the cornstarch.
In a medium-size heavy bottomed saucepan cook the red pepper in the butter over medium heat 2 to 3 minutes. Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, nutmeg, salt and pepper.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.
