Fondue

Who doesn't love fondue? Well, I am a fan and ever since I visited The Melting Pot in SLC I have been hooked on this stuff. I have gone through several recipes to find the right dipping sauces for the fondue. Here I will post all the different sauces I have loved and what to dip in them. Although I may recommend certain things to dip in the sauce...by all means...dip whatever your heart desires!

Green Goddess Dip (good with any vegetable, really good on the mushroom caps)

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
Stir in sour cream, onion, parsley and chives.
Refrigerate until cold.

Hoisin Dipping Sauce (Good with chicken or fish)

1/4 cup lime juice1/2 cup hoisin sauce 2 tablespoons ketchup In a small bowl whisk together hoisin sauce, ketchup, and lime juice and season with salt and pepper.

These others you just mix the ingredients and serve.

Curry Sauce: (great with chicken, but I was dipping everything in this)
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce

Mustard Sauce: (great with meats)
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced

Onion-Horseradish Sauce: (good with steak)
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce

Here are a number of good ideas for dippers:

Meats: Chicken, beef, fish, lobster, shrimp, crab, pork.

Vegetables that you can cook in a broth then dip: Broccoli, potatoes (cut these suckers small, they take the longest to cook), zucchini, yellow squash, asparagus, mushrooms

Dippers for cheese fondue: Besides a selection of breads, you can serve it with cherry tomatoes; grapes; chunks of celery and carrot; cubes of meat; lightly steamed broccoli, cauliflower, and asparagus; apple and pear wedges; or any other vegetable or fruit that's in season and tastes good with cheese (hint: almost EVERYTHING tastes good with cheese!).

Good dippers for chocolate sauce: Strawberries, banana slices*, pineapple chunks, mandarin orange segments, fresh orange slices, apple wedges*, grapes, melon balls, papaya wedges*, maraschino cherries, fresh pitted Bing cherries, kiwifruit slices, fresh coconut chunks, pound cake cubes, ladyfingers, miniature cream puffs, miniature doughnuts, marshmallows, pretzels, angel food cake cubes and vanilla wafers.

All the fruits followed by a * should be dipped in lemon juice after cutting to prevent oxidation.

Couple tips:

I have made all different cheese fondues and seriously, if you go to the fancy cheese section at the store (usually near the ready made sandwiches) you can find a box for cheese fondue that all you have to do is heat up. It is really good and saves you a lot of time and effort.

You should have an electric fondue pot to cook in the broth, you can do it with a good flame but it does take longer and you have to make sure you keep the batches of food small so the broth doesn't have to take 10 minutes to heat up again (which usually results in very hungry participants).

Enjoy!