There’s little on a cold blustery day more comforting than peering into a bubbling pot of cheesy goodness with something enticingly dippable in one’s hand. Tonight we’re offering a simple, and delicious, bit of cheesy heaven. Although a fondue pot is helpful (and a wonderful addition to your kitchen), you don’t need one for this recipe – any small pot will do. Enjoy!
Into your fondue pot melt:
1 8-oz package of cream cheese (we use a dairy free variety due to a bovine milk intolerance in our house)
1 cup sour cream (again, we use a dairy free variety)
4 oz of pecorino cheese (a sheep milk cheese but you can substitute parmesan)
1 cup of marinara sauce
3 Tablespoons vodka
2 Tablespoons olive oil (garlic infused is really yummy)
Dippable suggestions: French bread; shrimp; lobster; crab; crudité.
The fondue pot will eventually bring this mixture to a boil and then keep it at a constant temperature for easy dip-ability. If you’re using a stovetop pot, watch it carefully so as not to over boil or burn. Be sure to stir regularly while this is heating so it doesn’t stick and burn.
We served our shrimp with capellini pasta as the fondue can easily be spooned over the pasta as a sauce. Yum!