Fontina Cheese Dip
This creamy, queso-like recipe for fontina cheese dip makes for a fantastic appetizer! Packed with flavor from onion, corn, beer and worcestershire, it’s impossible to resist.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Prepare yourself for today’s outrageousness.
Because if you are anything like the husband and I … well, you won’t be able to stop eating this dreamy fontina cheese dip.
I tried, I really did.
I was all put down the chips and back away from the cheese! But I didn’t move.
Instead I sat there dipping chip after chip in the wonder that is creamy dreamy melted fontina. The husband said I was trying to make it healthy by adding kale but really I just liked it in here.
And let’s get real, a giant vat of melted cheese isn’t even attempting to be healthy. Just purely indulgent and delicious. And totally worth it.
About This Fontina Cheese Dip
This dip has the consistency of queso, but I felt weird calling it queso because it’s not really mexican-like. Other than the consistency of course.
It’s more on the thinner side, but will thicken up as it cools down slightly, if that’s more your style. Me, I personally couldn’t stop eating it straight out of the saucepan. Real life problems.
And let me tell you – I make a mean queso, errr fontina cheese dip. It is packed full of flavor from the red onion, corn, worcestershire and even a little bit of beer.
And then there’s the fontina. Which is really such an underused cheese. It melts ever so beautifully and in my book is just downright awesome.
Don’t you want to just dive headfirst into that bowl? Cheese … it’s a beautiful thing.
Additional Appetizer Recipes You Might Enjoy:
- Spinach Artichoke Hummus
- Everything Spinach Chickpea Dip
- Baked Goat Cheese
- Jalapeno Cheddar Soft Pretzel Bites
- Pear, Walnut and Goat Cheese Tart
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons unsalted butter
- ½ of a red onion, diced
- 1 cup frozen or fresh corn kernels
- 1 ½ cups chopped kale
- ½ cup your favorite beer
- 1 ½ cups whole milk
- ¾ teaspoon worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 16 ounces fontina cheese, shredded
- chips, for serving
- Set a medium saucepan over medium heat. Add in the butter. When melted, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the corn and kale, and cook for about 3 to 4 minutes, until the corn is tender and the kale has softened/wilted down a bit.
- Add in the beer. Increase the heat slightly, then cook, stirring occasionally, for about 3 minutes, until almost all of the beer has evaporated. Pour in the milk and worcestershire.
- In a small bowl, whisk together the cornstarch and water until combined. Pour into the pan and whisk to combine. Let the mixture come to the point where it’s simmering around the edges of the pan, then turn down the heat to low.
- Working one large handful at a time, add in the cheese. After each addition, whisk until smooth and melted (then add the next handful). Serve with lots of chips.
It is really important to shred your own cheese for this recipe! Pre-shredded cheese will not melt as nicely.
Also, go for the whole milk pretty please. You really want the fat here.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 486mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 17g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.