Appetizer Recipes

Red Pepper-Dill Swiss Fondue
Print Recipe
  • 1-1/2 cups (about 6 ounces) shredded Swiss Valley Farms Swiss cheese
  • 1-1/2 cups (about 6 ounces) shredded domestic Gruyere 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 Swiss Valley Farms butter
  • 1 cup vegetable or chicken broth
  • 1 cup Swiss Valley Farms milk
  • 1/4 cup lemon juice
  • 2 tablespoons fresh dill (chopped or 2 teaspoons dried dill weed)
  • 1/8 teaspoon ground nutmeg
  • Salt and ground white pepper to taste

In a medium-size bowl toss the cheeses 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.
Makes 14 servings. Prep time: 10 minutes. Cook time: 10 minutes. For dipping: Assorted filled ravioli prepared according to package directions, drained
Appetizer Recipes

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