This was a HIT at home and the office! :)
**Although I would make some changes to the original recipe! **
The directions call for you to just slice the Fontina cheese in dish and cover with other ingredients......I think next time I will make a Roux instead and then bake! REASON: Once the cheese cooled it was no longer good for dipping!! :(
So here is the ORIGINAL recipe I made and then I will follow with MY changes that will make it much better for dipping Chips, Crackers or Bread in it! IT will be almost like Roux/Bechamel Sauce! :)
I've discovered its best if transferred or initially done in CROCK POT!!!
(MY revision is at the BOTTOM of this post)
FONTINA GARLIC CHEESE DIP
- 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese.
Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.
Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Serve immediately.
MY REVISION!!!
White Sauce or Bechamel Sauce
- 1.5 tablespoons butter
- 1.5 tablespoons flour
- 1/2 cup milk, heated
- Freshly ground pepper
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens.
At this time slowly add your CUBED FONTINA CHEESE and ALL other INGREDIENTS
Remove from pot and add to baking dish and broil for 4 min!
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