The Melting Pot Spinach Artichoke Cheese Fondue

Ingredients:
3 oz. vegetable broth
1-2 oz. spinach, chopped
1-2 oz. artichoke hearts, chopped
1 Tbs. chopped garlic
2 1/2 oz. Butterkäse cheese
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
Tabasco sauce
Flour

Procedures:
Heat vegetable broth in the fondue pot.

When hot add spinach, artichoke hearts, and garlic and mix well.

Shred the cheese, then toss with flour.

Combine the  Butterkäse and Fontina cheeses and add a little at a time to spinach artichoke mixture. Stir until combined.

Stir in Parmesan cheese and a dash of Tabasco sauce.

Serve with bread or vegetables.

Serves: 6 person

Source: Recipe4Living

The Melting Pot Traditional Swiss Fondue

Ingredients:
3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

Procedures:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Melting Pot's Green Goddess Dip

8 ounces cream cheese, sliced
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.