Irresistible Baked Fontina Dip –

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The baked fontina sauce is so creamy and delicious, you’ll be craving it before you’ve even made your first serving. Served warm, this sauce is perfect for a wine or movie night.

Want to try more great dives? Try this baked pizza sauce and this light beer cheese sauce.

One of the best and most irresistible sauces you can make for any occasion is a delicious baked scotch sauce. If you put it on the table, it will disappear almost immediately. At least, that’s what I’ve always found.

Fontina is an excellent cheese for dipping because it is made from cow’s milk and melts very well. It has a buttery, nutty flavor that is lacking and is not too rich to be eaten as a sauce.

Fontina is produced in the Aosta Valley in Italy, at the foot of the Alps. It’s a unique flavor, but mild cheese, and it’s excellent in this sauce.

IngredientsYou will need.

The better the quality of the ingredients, the better the dip. So use fresh cheese, high quality olive oil and super fresh herbs.

  • Fontina cheese, rind removed and diced.
  • Extra virgin olive oil
  • chopped garlic
  • Fresh thyme
  • Fresh rosemary
  • Salt
  • Freshly ground black pepper

If you can’t find Fontina cheese, you can substitute it with Gruyère or Emmental, which have a rich, creamy, nutty flavor similar to Fontina.

How to make a fired cast iron plunge pool

This is a super easy recipe that only takes a few minutes to mix and another few minutes to cook.

Before preheating the oven, make sure the broiler is about 5 inches away from the heating element. If the pan is too high or too low, the cheese will not cook evenly and will become too oily or burn on the top.

Now you can turn on the grill to preheat it.

Place all ingredients in a cast iron skillet or baking dish. This cast iron skillet is perfect for the occasion. I use this pan for all types of baked sauces.

An 8×8 or 9×13 casserole works well too. You must use a bowl from which to serve, as it is not ideal to siphon the dip into another serving dish.

Put the pan under the grill for about 6 minutes. After a few minutes, the cheese becomes bubbly and begins to brown. Then you know it’s over!

Serve the mug immediately, as the cheese will harden as it cools. I like to serve it with slices of baguette or chips. You can also serve it with vegetable sticks if you like. There are no rules!


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Preparation time: 5 minutes

Cooking time: 6 minutes

Total time: 11 minutes

The baked fontina sauce is so creamy and delicious, you’ll be craving it before you’ve even made your first serving. Served warm, this sauce is perfect for a wine or movie night.


  • 1 1/2 pounds Fontina cheese, rind removed and diced
  • Extra virgin olive oil 3 tablespoons
  • 1 clove of garlic, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bag of baguette, cut into slices


  1. Place the grill grate about 5 inches from the heating element of the grill. Turn on the grill.
  2. Spread the cubed fontina cheese evenly in a large cast iron skillet or frying pan.
  3. In a small bowl, mix olive oil, garlic, thyme, rosemary, salt and pepper.
  4. Pour the cheese evenly over it.
  5. Place the pan under the broiler for about 6 minutes or until the cheese is bubbling and starting to brown.
  6. Serve immediately with French bread.


This sauce can also be served with vegetables like carrots, cauliflower, broccoli, celery or apples for a low-carb alternative.

Other cheeses can also be used for this sauce, such as Gouda, Emmental or Gruyère.

A recipe inspired by Ina Garten’s fountain dip recipe.

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Laura is the founder and editor of travel blogs and Savored Journeys. It is dedicated to sharing the best information about the drinks available in the world.

frequently asked questions

What goes well with Fontina cheese?

I like a slice on a cheese board because it’s easy to cut and the rind isn’t too overpowering. Fontina goes perfectly with dried black fruits such as dates, raisins and figs, but also with chocolate, port or sherry. Being a little funky, the sweet side dishes make a nice contrast. Once cooked, the fontina becomes sticky.

What is Fontina Valle d’Aosta?

Fontina Val D’Aosta DOP (Fontina) is a classic Italian cheese that has been produced since the 12th century. It was produced in the Aosta Valley in the 19th century. … The Italian Fontina has a natural bark that turns orange-brown as it ages. Fontina’ from Valle d’Aosta is traditionally made from unpasteurised cow’s milk.

How do you use the front cheese?

Fontina is an excellent cheese to use on pizza in addition to mozzarella. Its soft texture and tangy flavor make it a delicious topping for any gratin, and this creamy cheese melts wonderfully into soups, chowders, pastas or sauces.

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