prep time: 10 minutes (not including time to prepare dipping options)
cook time: 7 minutes
yield: 12 servings
INGREDIENTS
- 1 cup (2 sticks) unsalted butter
- 1 cup beef or chicken bone broth, homemade (here) or store-bought
- 2 ounces cream cheese (¼ cup)
- 4½ cups shredded extra-sharp cheddar cheese (about 1.2 pounds)
- ½ teaspoon fine sea salt
DIPPING IDEA
- 1 batch cooked meatballs (from Meatballs with Brown Gravy, here)
- 3 cheddar sausages, homemade (here) or store-bought, cooked and cut into 1-inch rounds
- Keto Buns (here), cut into ½-inch cubes and toasted
- 2 cups button mushrooms
- 2 cups black olives, pitted
- 1 cup celery sticks, about 3 inches long
- ½ cup cherry tomatoes
INSTRUCTIONS
- In a large saucepan over high heat, cook the butter for about 5 minutes, whisking constantly. The butter will start to sizzle and foam up. Watch for brown (but not black!) flecks; when you see them, remove the pan from the heat.
- While whisking, slowly add the broth, cream cheese, and shredded cheese to the pan with the browned butter. Heat lightly, just until the cheese is pretty much melted. Add salt to taste.
- Remove from the heat. Using an immersion blender or countertop blender, blend the fondue until very smooth. Pour into a fondue pot and enjoy with the dippers of your choice.
- Store extra fondue in an airtight container in the refrigerator for up to 4 days. Reheat in the fondue pot over low heat until the cheese is loose and warmed through.
