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Spinach and Artichoke Fondue

Spinach and Artichoke Fondue Serves: 1 gallon

Ingredients

  • 6¼ oz. RC Unseasoned Cream Sauce Mix and 1½ quarts cold water
  • 8 oz. RC Instant Alfredo Cheese Sauce Mix and 1 quart cold water
  • 2 tsp. RC Harvest Vegetable Base and 8 oz. water
  • 8 oz. minced fresh onion
  • 2 Tbsp. fresh garlic
  • 2 tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground white pepper
  • 4 oz. grated Parmesan cheese
  • 1 lb. julienned fresh spinach
  • 1 lb. chopped canned artichokes
  • 16 oz. dry sherry wine
  • 1½ lbs. Shredded Swiss cheese

Instructions

  1. 1 Prepare both RC Unseasoned Cream Sauce Mix and RC Instant Alfredo Cheese Sauce Mix separately, according to package directions.
  2. 2 In a heavy gauge soup pot add prepared RC Harvest Vegetable Base, chopped garlic and minced onion.
  3. 3 Cook until onion is just transparent.
  4. 4 Add both prepared RC Unseasoned Cream Sauce Mix and RC Instant Alfredo Cheese Sauce Mix to pot and add the remaining ingredients.
  5. 5 Reduce heat to a simmer and cook for 10-15 minutes.
  6. 6 Check for seasoning.
  7. 7 If the Fondue becomes too thick during service, it can be thinned with prepared RC Harvest Vegetable Base.
Rated 5 stars from 3 reviews
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