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Recipes Appetizers Fondue
Recipes Appetizers Fondue
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| Servings: | 24 |
| Author Notes: | Fondue works best for shorter parties: if it isn't stirred often, it can scorch on the bottom. This dip has many of the same flavors as fondue, but it can be kept warmer for a longer period without reservations. |
| Ingredients: |
1 tablespoon unsalted butter 1 small onion, chopped 1 tablespoon brandy 1 cup mayonnaise 2 cups (8 ounces) shredded Swiss cheese 1/2 cup freshly grated Parmesan cheese What to Dip: baguette slices broccoli and cauliflower florettes carrot and celery sticks cherry tomatoes cucumber slices zucchini slices cooked tiny new potatoes |
| Instructions: |
Makes About 3 Cup 1. Position a rack in the center of the oven and preheat to 350°F. 2. Melt butter in a small skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes. Removed from the heat and stir in the brandy. 3. Mix the mayonnaise with the Swiss cheese and Parmesan in a medium bowl. Stir in the onion. Transfer to a heatproof 1 quart dish. (The dip can be prepared up to 1 day ahead, covered and refrigerated. If it is chilled, increase the baking time accordingly.) 4. Bake until the dip is bubbly -- about 30 minutes. Serve hot. |
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