Dill and Triple-Cheese Fondue


Dill and Triple-Cheese Fondue

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Three varying types of cheese melt together to create this ultimate cheesy dip. Opt to serve with an array of fresh veggie and fruit dippers for an appetizer with a low-carb focus.

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Servings and Ingredients

Serves 20
1 c. pinot grigio wine, plus additional as needed
½ (8-oz.) pkg. Culinary Tours dill Havarti cheese chunk, shredded
½ (8-oz.) pkg. Henning’s onion & chive white Cheddar cheese chunk, shredded
1 tbsp. Hy-Vee corn starch
1 tbsp. finely chopped fresh dill
3 tbsp. Hy-Vee unsalted butter
1 (8-oz.) pkg. Hy-Vee cream cheese, cubed and softened
1 tbsp. Culinary Tours Dijon mustard
½ tsp. Hy-Vee salt
Desired dippers: multicolor carrots, radicchio, watermelon radishes, red radishes, apples, broccoli, grapes, thin cracker wafers and/or toasted Hy-Vee Bakery grains of the earth bread cubes, for serving

Things To Grab

  • Small saucepan
  • Box grater
  • Medium bowl
  • Medium saucepan
  • Whisk
  • Fondue pot
  • Cutting board
  • Sharp knife
  • Serving platter


  1. Bring 1 cup wine to a boil in a small saucepan over medium heat. Reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat; cool for 10 minutes.

  2. Toss together dill Havarti and onion & chive white Cheddar cheeses, corn starch and dill in a medium bowl until cheeses are well coated with corn starch. Set aside.

  3. Melt butter in a medium saucepan over medium-low heat. Remove saucepan from heat; add wine and cream cheese. Return to heat and cook for 5 to 6 minutes or until melted, whisking occasionally. 

  4. Reduce heat to low. Gradually whisk in one-third of the shredded cheese mixture, whisking until melted. Continue whisking in remaining cheese mixture, one-third at a time, until cheeses are melted. Whisk in mustard and salt. Gently simmer, uncovered, for 4 to 5 minutes or until thickened, whisking frequently. Do not let cheese mixture reach over 150 degrees.

  5. To serve, pour cheese into a fondue pot. Keep warm on the warming setting (below 150 degrees). If cheese sauce becomes too thick, stir in a small amount of additional wine. Serve with desired fresh vegetables and fruit, crackers and/or toasted bread cubes, if desired.

Nutrition facts


110 Calories per serving
2 Tbsp. each

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 30mg
  • Sodium: 170mg
  • Total Carbohydrates: 2g
  • Protein: 3g

Daily Values

Iron 0%
Calcium 6%
Vitamin D 0%
Potassium 0%

Recipe Source:

Hy-Vee Seasons