How To make Oven Cheese and Spinach Fondue

Spinach Artichoke Dip & Classic Cheese Fondue

Facebook Live Show #16 from September 20, 2020. Tom Riehl cooks Spinach Artichoke Dip & Classic Cheese Fondue.

05:00 Spinach Artichoke Dip - Recipe at

23:15 Classic Cheese Fondue - Recipe at

How To Make The BEST Baked Camembert

Cheesy, gooey, slightly spicy and ready in less than 20 minutes – Baked Camembert is the best ever appetizer to share!

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Smoked Cheese Fondue Recipe - How to make a fondue with garlic croutons

This ideo will show you how to make a smoke cheese fondue. This is a great snack recipe

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Ingredients:
Cheese Fondue
* 500 gr camembert
* thyme
* Olive oil
* 1 glas Dark Rum

Giant Croutons
* Turkish bread
* 100 ml olive oil
* 4 cloves garlic

Make Croutons
* Cut the bread in 1 inch squares
* Crush the garlic cloves
* mix the olive oil with the garlic cloves
* Roast the croutons at 180 degrees Celsius or 350 Fahrenheit until they are golden brown

Smoke and Melt the cheese
* Put the cheese in an oven tray
* punch holes in the cheese
* stick in the thyme
* poor the dark rum over the cheese
* drizzle some olive oil over it as well
* place the tray in a hot barbecue and add woodchips for smoke
* Smoke and melt for about 20 minutes until the cheese has completely melted
* SMoke at about 180 degrees celsius or 350 degrees Fahrenheit


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CHEESE FONDUE!! Authentic Family Recipe How Swiss People Make it!

Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix! Here in Switzerland, you can go into any cheese store and ask for a moité-moité fondue, and they will automatically just grate the cheese for you in a machine and just put it in a bag. This is the pure cheese, which is why I have to add all the other ingredients. The mix in here is half Gruyères, half Vacherin cheese which is the classic mix. In an instant fondue mix, you just basically heat up the bag as everything is already inside, sometimes even pre-melted - in short: not nearly as good as the real deal!

Rest assured this is a very typical recipe, pretty much everyone I know in Switzerland makes some kind of a variation of this recipe. A similar recipe is even printed on the fondue bags when you buy it at a cheese store in Switzerland.

Regarding wine, there is no reason to substitute. Alcohol evaporates at high temperatures, so if you're worried about that, just cook it a bit longer and let it boil before enjoying. There is no substituting for the taste of the white wine and really no reason to do so. Trust me, no child is going to get drunk on this fondue! Swiss kids eat fondue all the time with the wine in, as the alcohol evaporates at high temperatures.

Ingredients for 2 people:

400g cheese (classic is half Gruyere, half Vacherin cheese)
1 clove garlic
150ml white wine
2 teaspoons corn starch
1-2 teaspoons Kirsch (cherry) or Pear schnapps
1 loaf of hearty country bread, cubed in bite-size pieces (Ruchbrot in Switzerland)
dash of fresh nutmeg
black pepper to taste


Enjoy your authentic Swiss fondue!

Easy Appetizers: Spinach and Artichoke Dip Recipe - Natasha's Kitchen

This Spinach and Artichoke Dip is incredibly easy. It's the ultimate party dip. The taste is amazing and your guests will love it!

Ingredients for Spinach Artichoke Dip:
►8oz cream cheese (reduced fat is ok)
►16 oz light sour cream
►1 stick (8 tbsp) unsalted butter
►1 1/2 – 2 cups shredded Parmesan cheese
►14 oz quartered artichoke hearts, drained and coarsely chopped
►4 oz can diced jalapeños, drained
►10 oz frozen spinach (thawed and drained)
►2-3 garlic cloves, pressed

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How To Make Crab & Shrimp Spinach Dip | Your New Favorite Appetizer Recipe! #MrMakeItHappen

You've had Spinach Dip and you've had Crab Dip... now it's time to marry the two together and throw in some Shrimp for good measure! You guys have to give this one a try! Let's #MakeItHappen

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Shopping List: Ingredients - Bake at 375 for 25-30 mins
1 lb large shrimp
8 oz crab meat (lump or claw)
10-12 oz fresh spinach
1 lemon
red pepper flakes
4 oz cream cheese
2 cups half and half
3 tbsps butter
1-2 tbsps flour
2 cups shredded parmesan cheese
2 cups shredded mozzarella
1 tbsp better than bouillon chicken base (optional)
1/2 diced yellow onion
fresh parsley
1 tbsp garlic paste or minced garlic
salt, pepper, garlic, onion powder, cajun seasoning (to taste)