For a dip no one can resist, serve up some hot and melty Gouda and Cheddar Cheese Fondue. When served in a baked pumpkin bowl, it makes the perfect appetizer for your Friendsgiving or Thanksgiving feast.
Do You Fondue?
We all know how I feel about a cheese dip. You cannot keep me away. And when it’s hot and melty, it’s even more impossible to pass up! And this Gouda and Cheddar Cheese Fondue is one hard-to-resist appetizer.
When served in a festive baked pumpkin bowl, it’s the perfect appetizer for your Thanksgiving or Friendsgiving meal. Really, it works for any time you need an excuse this season to serve melted cheese. Lightly seasoned with nutmeg and cloves, this fondue brings those fall flavors into one perfectly melty dip that no one will be able to resist.
Fondue makes such a fun activity for a dinner party or even a night in with family. A three cheese fondue makes an easy and impressive appetizer, while a decadent chocolate fondue is the perfect end to an evening with friends.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Baked mini pumpkin bowl (optional)
- Shredded cheddar cheese
- Shredded gouda cheese
- All-purpose flour
- Ground nutmeg
- Olive oil
- Minced garlic
- Half and half
- Red grapes
- Cubed bread
- Sliced pear
- Roasted Brussels sprouts
Supplies:
- Large mixing bowl
- Medium saucepan
- Baking sheet
How to Make Gouda and Cheddar Cheese Fondue
- Serving your fondue in a festive baked pumpkin bowl? Start by following these directions for making the pumpkin bowl.
- To make the fondue, first toss the shredded cheeses, flour and nutmeg together in a large bowl. Stir until the cheese is coated with the flour and nutmeg.
- Next, add the olive oil and garlic to a medium saucepan and cook over medium-low heat until the garlic is fragrant, about 1 minute. Then reduce heat to low and add the half & half and cheese. Let the cheese melt slowly over low heat, stirring frequently until smooth.
- If using the pumpkin bowl, preheat the oven to 350°F. Then add the cheese fondue to the baked pumpkin bowl on a baking sheet and return to the oven. Let bake until the cheese is bubbling, about 20 minutes, stirring occasionally.
- Serve with red grapes, bread cubes, pear slices and roasted Brussels sprouts for dipping. Enjoy!
Storage
Cheese fondue can be made a day in advance and kept in the refrigerator. Reheat over low heat, adding additional half and half or milk as needed to thin the fondue and reach the dipping consistency.
The Best Party Dip Recipes
Whether it’s the holidays, game days, or family get togethers, if there’s a party, there’s a dip for that! The Best Party Dip Recipes are easy, delicious and guaranteed crowd pleasers.
If you make this Gouda and Cheddar Cheese Fondue for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy and happy dipping!
xoxo,
The Friendsgiving Spread
This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.
Gouda and Cheddar Cheese Fondue
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1.5 cups
Description
For a dip no one can resist, serve up some hot and melty Gouda and Cheddar Cheese Fondue. In a festive baked pumpkin bowl, it makes the perfect appetizer for your Friendsgiving or Thanksgiving feast.
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup shredded gouda cheese
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 2 garlic clove, minced
- 3/4 cup half and half
For Dipping:
- 1 bunch red grapes
- 2 cups cubed bread
- 1 pear, sliced
- roasted Brussels sprouts
Instructions
- Roast the pumpkin bowl (optional)
- Meanwhile, toss the shredded cheeses, flour and nutmeg together in a large bowl. Stir until the cheese is coated with the flour and nutmeg.
- Add the olive oil and garlic to a medium saucepan and cook over medium-low heat until the garlic is fragrant, about 1 minute. Reduce heat to low. Add the half & half and cheese.
- Let the cheese melt slowly over low heat, stirring frequently until smooth.
- Preheat the oven to 350°F.
- If serving in a pumpkin bowl, add the cheese fondue to the roasted pumpkin bowl and return to the oven. Let bake until the cheese is bubbling, about 20 minutes, stirring occasionally.
- Serve with red grapes, bread cubes, pear slices, and roasted brussels sprouts.
This was delicious and easy to make! We ate it up like like America ate up the Heard v. Depp trial!