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Creamy Cheese Fondue Recipe: Best Easy Party Dip with Bread Cubes

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This creamy cheese fondue is a classic Swiss-inspired party dip made with Gruyère and Emmental cheeses, white wine, and a hint of garlic. Perfect for gatherings, it’s smooth, rich, and ideal for dipping crusty bread cubes and veggies.

Ingredients

Scale
  • 8 oz Gruyère cheese, shredded
  • 8 oz Emmental cheese, shredded
  • 2 tbsp cornstarch
  • 1 garlic clove, halved
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 tbsp lemon juice
  • 1/4 tsp freshly grated nutmeg (optional)
  • Freshly ground black pepper, to taste
  • 1 large loaf crusty French baguette or sourdough bread, cut into 1-inch cubes
  • Optional dippers: steamed broccoli florets, blanched asparagus, cherry tomatoes, apple slices, roasted potatoes, cooked sausage chunks

Instructions

  1. Cut baguette or sourdough into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry for 30 minutes or toast at 300°F for 8-10 minutes.
  2. Prepare additional dippers as desired and arrange on a serving platter.
  3. Shred Gruyère and Emmental cheeses using a box grater.
  4. Toss shredded cheese with cornstarch in a large bowl.
  5. Rub the inside of your fondue pot or saucepan with the cut sides of the garlic clove. Discard garlic.
  6. Pour white wine into the pot and heat over medium-low until steaming but not boiling.
  7. Reduce heat to low. Add cheese mixture by small handfuls, whisking constantly. Wait for each addition to melt before adding more.
  8. Continue stirring gently until fondue is smooth and glossy.
  9. Stir in lemon juice, nutmeg, and black pepper. Taste and adjust seasoning.
  10. If fondue is too thick, add a splash more wine. If too thin, sprinkle in a little more cornstarch dissolved in wine.
  11. Transfer pot to table over a low flame or trivet. Serve with bread cubes and dippers. Stir occasionally to keep cheese from sticking.

Notes

Grate cheese fresh for best texture. Use low heat to prevent cheese from separating. For gluten-free, use GF bread or roasted potatoes. Add a splash of brandy or kirsch for extra flavor. Leftovers make a great pasta sauce. Avoid boiling the wine.

Nutrition

Keywords: cheese fondue, party dip, Swiss fondue, bread cubes, easy appetizer, creamy cheese dip, Gruyère, Emmental, wine fondue, game night, holiday appetizer

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