Slow Cooker Cheese Fondue
Sharp cheddar cheese, cream cheese, milk, garlic, and cornstarch make up this quick, easy, and delicious cheese fondue.
Servings: 8
Ingredients
- 16 oz. block sharp cheddar cheese shredded (don't use preshredded cheese, from the block melts better)
- 2 Tbsp. cornstarch
- 8 oz. cream cheese softened - If you forget to soften, microwave for 30 seconds.
- 2 garlic cloves minced
- 1/2 cup milk
For serving:
- French Bread for serving
- sliced apples
Instructions
- Spray the slow cooker with non-stick spray.
- Add the cheese to the slow cooker and add the cornstarch. Toss the cornstarch with the cheese with clean, dry hands.
- Add the softened cream cheese, garlic and milk, mix as well as you can. You can mix it more as it heats up.
- Cook on low for 1 - 1.5 hours, stirring occasionally.
- Serve with cubed bread and apples.
Notes
- It's important to let leftover cheese fondue cool to room temperature before placing it in the fridge. Pour it into an airtight container and it should keep for up to 4 days. It can even be frozen for up to 2 months.
- Other cheeses such as swiss, white cheddar or pepperjack can be used.
- If you forget to soften the cream cheese, simply microwave for 30 seconds. That should do the trick!
Nutrition
Calories: 348kcal | Carbohydrates: 6g | Protein: 16g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 466mg | Potassium: 107mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 974IU | Vitamin C: 0.2mg | Calcium: 449mg | Iron: 0.1mg
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