Easy Cheese Fondue - Kraft Recipes Top
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Easy Cheese Fondue

Prep Time
Total Time

24 servings

Add subtle flavor to this creamy Easy Cheese Fondue with dry white wine and a sprinkle of nutmeg. Easy Cheese Fondue is made with triple cheddar cheese.

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What You Need

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Make It

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  • Toss shredded cheese with cornstarch in small bowl; set aside.
  • Cook and stir cream cheese spread and 2 Tbsp. broth in medium saucepan on medium-low heat until smooth. Stir in remaining broth, wine, garlic powder and nutmeg. Cook and stir 5 min. or until bubbly around edge.
  • Add shredded cheese; cook and stir 2 to 3 min. or until completely melted.

Special Equipment Needed

Please use alcohol responsibly.


Substitute dark beer for the wine and ground red pepper (cayenne) for the nutmeg.

Serving Suggestion

Serve with cubed crusty bread and cut-up fresh vegetables.

Special Extra

Serve prepared fondue in a fondue pot.

Non-Alcoholic Variation

Omit wine and increase chicken broth to 1-1/2 cups.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 60
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 140mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 0g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this for New Year's Eve and used the cayenne pepper substitution for the nutmeg and it was a... I made this for New Year's Eve and used the cayenne pepper substitution for the nutmeg and it was a great choice. I also ended up adding more shredded cheddar and corn starch (about 1 cup and 1 tsp., respectively.) Our friends enjoyed it and the bread was clearly the most popular choice for dunking in it (over veggies), with many comments that it reminded people of Welsh rarebit. Also, it thickened as it stood in the crockpot I kept it in all evening, which I felt it had needed. Very tasty!!
Date published: 2012-01-01
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