My friend Mary took me to Rusconi’s American Kitchen when I visited her in Phoenix and insisted I try the Roasted Garlic Artichoke Goat Cheese Fondue. She was right—I loved it so much I started working out the recipe in my head, knowing I couldn’t make the trip to Phoenix every time.
This warm, garlicky goat cheese dip, dotted with tender marinated artichoke hearts, is perfect for dipping crackers, vegetables, crusty bread, or pretzels. It’s not just an appetizer: when chilled or at room temperature it becomes an incredible spread for turkey, chicken, or roasted vegetable sandwiches. It’s versatile, simple, and something you’ll want to keep on hand.
What kind of cheese should I use for fondue?
There are countless fondue recipes that use a variety of cheeses. For this recipe, soft goat cheese—chevre—is the best choice. Goat cheese fondue delivers a creamy, indulgent texture comparable to fondues made with Swiss or Gruyère, but it’s simpler to prepare and calls for just a few ingredients. It also tends to be a bit lighter than traditional cheese fondues.
Use plain, soft goat cheese for the best results. Avoid flavored or firm goat cheeses: they change the texture and flavor profile this recipe relies on.
How do I make Goat Cheese Fondue?
Roasted Garlic Artichoke Goat Cheese Fondue is incredibly easy and versatile. The basic method is simple: mash roasted garlic, melt it with soft goat cheese over low heat, then stir in milk or cream, chopped marinated artichokes, and black pepper. In minutes you’ll have a smooth, savory fondue that’s ready to serve.
If you like visual guidance, a short video demonstrates how quickly this comes together.
Goat Cheese Fondue
Allowing the goat cheese to come to room temperature makes the melting process faster, but it’s not essential—cold cheese will just take a couple more minutes on the stove. For the roasted garlic, you can roast your own bulbs or use store-bought roasted garlic cloves when time is tight.
You can thin the fondue with whole milk, heavy cream, or even goat milk. Whole milk is my preference, but any of these will work. Start with the recipe amount and remember the fondue will thicken as it cools; add milk by the tablespoon if you prefer a thinner, more dippable texture.
Tools
- small saucepan
- potato masher or fork to mash roasted garlic
- wooden spoon or silicone spatula
Serve the fondue with crusty bread, soft pretzels, garlic knots, or crackers. It’s also excellent spread on sandwiches or used alongside small plates. Pair it with roasted vegetables or a simple salad for an easy, flavorful appetizer or light meal.
Roasted Garlic Artichoke Goat Cheese Fondue
Rebecca Lindamood
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Ingredients
- ⅓ cup roasted garlic cloves
- 14 ounces soft goat cheese (chevre) softened to room temperature
- Juice of one lemon
- ⅓ cup whole milk or heavy cream
- ½ cup marinated artichoke hearts roughly chopped
- Black pepper to taste
Instructions
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Over low heat, mash the roasted garlic cloves in the bottom of a small saucepan. Add the goat cheese and lemon juice, stirring gently until the cheese begins to melt. Stir in the milk or cream and the chopped artichoke hearts until the mixture is smooth and evenly combined. Season with black pepper to taste. Serve warm with crackers, vegetables, or bread. Chill and use as a sandwich spread if desired.
Video
Nutrition
Nutritional information is an estimate and provided as a guideline. Calculate values using your actual ingredients if needed.
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