Fondue, the hit dish of the ’70s, is brought into the 21st century with bright fresh herbs, goat cheese, and leeks. Developer Victoria Granof describes it as a cross between fondue and creamy artichoke dip (the best of both worlds, really). The secret to thick and smooth fondue is the addition of cornstarch. It absorbs any excess water, thickens the fondue, and prevents proteins in the dairy from separating or curdling. Don’t worry if you don’t happen to have a fondue pot; a saucepan, small rice cooker, or an Instant Pot will keep it warm. Here it’s served with crunchy vegetables, dill pickle potato chips, and a few fried butternut squash ravioli. —BA Test Kitchen
Recipe information
Yield
Makes about 5½ cups
Ingredients
Preparation
Step 1
Toss Bel Paese cheese and cornstarch in a small bowl to coat cheese and set aside.
Step 2
Place peas in another small bowl. Bring 1 cup water to a boil in a small saucepan and pour over peas; let sit 5 minutes to soften. Drain peas, then set aside.
Step 3
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add artichokes, season with salt, and cook, stirring, until warmed through, about 1 minute. Add wine and cook until almost completely evaporated, about 2 minutes. Transfer mixture to a blender and blend until a coarse purée forms.
Step 4
Wipe out saucepan and return purée to pan; set over medium-low heat. Wipe out blender and set aside. Add cream cheese and goat cheese to pan and cook, stirring, until melted and combined, about 4 minutes. Working in 2 batches, add Bel Paese cheese, letting first batch melt before adding the second, and cook, stirring, until melted and combined, about 2 minutes total. Reduce heat to low and keep warm.
Step 5
Combine peas, basil, mint, lemon zest, and 1 Tbsp. water in reserved blender; season with salt and blend, adding a little more water if needed, until smooth.
Step 6
Remove fondue from heat and scrape pea purée into pan. Return to low heat and cook, stirring, just until warmed through, about 1 minute. Taste fondue and season with more salt if needed.
Step 7
Transfer fondue to a fondue pot if you have one and keep warm over a fondue burner; sprinkle chives on top. Serve with crudités and bread for dipping.
