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Embrace the Chill: Indulge in Homemade Spinach, Mushroom, and Bacon Cheese Fondue

While many across the country have already embraced the crisp air, fired up their heaters, and donned their favorite winter jackets, for us, the transition to cooler temperatures was a long-awaited luxury. Just a few days ago, we were still contending with persistent warmth and what felt like astronomical humidity. There’s a certain envy for those who can effortlessly curl up under a fuzzy blanket, a steaming mug of hot chocolate cradled in their hands, finding warmth and comfort.

Yet, as the saying goes, the grass often seems greener on the other side. Our turn for cozy evenings finally arrived. When the thermometer dipped below 80°F, allowing us to safely open the front door without being greeted by a blast of furnace-like air, we seized the opportunity. What better way to celebrate the arrival of autumn’s embrace than with a decadent fondue? We enjoyed this delightful dish both at home and during a recent cooking segment on Daytime television.

This particular recipe carries a special story. It emerged from a recipe contest I had the pleasure of hosting with Pacific Natural Foods. The stakes were high: two lucky winners earned an all-expenses-paid trip to a culinary boot camp at the prestigious Culinary Institute of America in Napa Valley. Imagine the thrill of honing your skills in such an iconic culinary setting!

Our fortunate winners were Michael Natkin of Herbavoracious and Virginia Slim, who truly earned their culinary adventure. As part of the contest, I also had the honor of selecting the “Jaden’s Pick” winner. The standout recipe that captured my attention was this incredibly creative Spinach and Mushroom Fondue, submitted by Holly, the talented blogger behind One Spicy Dish.

I adhered quite closely to Holly’s original recipe, appreciating its innovative combination of flavors and textures. However, I did make one significant, and perhaps predictable, alteration that truly elevated the dish:

I added bacon. Would you honestly expect anything less from me? The savory, smoky notes of bacon perfectly complement the earthy mushrooms and creamy cheese, transforming an already excellent fondue into an unforgettable experience.

If you’d like to see the fondue in action, here’s a clip from my Daytime television segment:

The Art of Dipping: Perfect Pairings for Your Fondue Experience

The beauty of fondue lies not just in the rich, velvety cheese, but also in the array of delicious dippers you choose. For this spinach, mushroom, and bacon cheese fondue, we selected a variety of items to offer contrasting textures and flavors. Our dipping platter included blanched cauliflower and broccoli florets, providing a tender-crisp bite and a healthy balance to the creamy cheese.

Fresh asparagus spears, lightly blanched to retain their vibrant green and slight crunch, were another excellent choice. Their delicate flavor beautifully complements the savory fondue.

Here’s a snapshot of our happy young diner, eagerly dunking an asparagus spear into the bubbling fondue – a testament to its universal appeal!

For something more substantial, chunks of hearty pumpernickel bread were a family favorite, particularly with our second child. The dense texture and slightly sour notes of the bread stand up perfectly to the rich cheese.

And for a touch of sweet and tangy contrast, crisp Granny Smith apple chunks were my personal favorite. The tartness of the apple cuts through the richness of the cheese, creating a truly refreshing bite.

Beyond these, don’t hesitate to get creative with your dippers! Other fantastic options include cherry tomatoes, bell pepper strips, roasted potatoes, meatballs, or even grilled chicken pieces. For a complete fondue party, consider offering a variety of textures and flavors to keep every bite exciting.

Spinach, Mushroom, and Bacon Cheese Fondue Recipe

Print Recipe

Prep Time: 10 mins

Cook Time: 10 mins

Servings: 4 as main course

Ingredients

32 ounces chicken or vegetable broth (Pacific Natural Foods Chicken Broth recommended)
16 ounces mild cheddar cheese, shredded
8 ounces gouda cheese, shredded
2 tablespoons flour or cornstarch (flour preferred)
1 tablespoon butter
3 ounces frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 ounces fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)

Dipping Foods:

Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3″ lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Instructions

Prepare the dipping foods: Bring the chicken broth to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus, and green beans, and cook for 2 minutes until tender-crisp. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue; save the rest for another use.
In a large bowl, toss together the shredded cheddar, shredded gouda, and flour until the cheese is evenly coated. Set aside.
Take the thawed chopped spinach in your hand and squeeze out as much water as you can. Set aside.
Heat a fondue pot or medium pot over medium heat. Add the butter and minced bacon. Cook the bacon for 2 minutes, ensuring it does not burn or cook too quickly. Add the minced garlic and chopped mushrooms, and sauté until the mushrooms are softened, about 2 minutes. Pour in the white wine (or beer) and 1/4 cup of the previously reserved chicken broth from step 1. Bring the mixture to a simmer.
Gradually add the flour-coated cheese to the pot, a handful at a time, stirring constantly and allowing each batch to melt completely before adding more. This ensures a smooth, lump-free fondue. Stir in the squeezed chopped spinach. If the fondue becomes too thick, add a couple of tablespoons of additional reserved broth until desired consistency is reached.
Serve the warm fondue immediately with the prepared vegetables, apples, and bread for dipping.

Notes

This recipe has been adapted from the original Spinach and Mushroom Fondue by One Spicy Dish blog, with the delightful addition of bacon.

Tried this recipe?
Let us know how it was!

More Delicious Fondue Inspirations for Your Next Gathering

Fondue is a timeless culinary tradition that brings people together, fostering warmth and connection over a shared meal. Whether you’re a cheese connoisseur or simply looking for a fun and interactive dining experience, there’s a fondue recipe to suit every palate. Explore these other fantastic fondue ideas to broaden your culinary horizons:

Aged Cheddar & Guinness Fondue – Steamy Kitchen: A robust and deeply flavorful fondue that combines the sharpness of aged cheddar with the malty, slightly bitter notes of Guinness. Perfect for those who appreciate a sophisticated twist on classic cheese fondue, often paired wonderfully with rustic breads and hearty root vegetables.
Making Swiss Fondue – David Lebovitz: The quintessential fondue experience. This traditional Swiss recipe typically features a blend of Emmental and Gruyère cheeses, brightened with white wine and a hint of kirsch. It’s the ultimate comfort food for a chilly evening, best served with crusty bread and a relaxed atmosphere.
Crab Fondue – Simply Recipes: For seafood lovers, this indulgent fondue offers a luxurious and creamy dip infused with the sweet, delicate flavor of crab meat. It’s an elegant choice for a special occasion or a gourmet appetizer, pairing well with crackers, toasted baguette slices, or even crisp vegetable sticks.
Roast Pumpkin & Cheese Fondue – Epicurious: A seasonal delight that marries the earthy sweetness of roasted pumpkin with a rich cheese fondue. This unique combination is particularly appealing during autumn, offering a warm and inviting flavor profile that stands out from traditional recipes.
Chevre & Herb Fondue – Je Mange la Ville: A lighter, more herbaceous option featuring the tangy, distinctive taste of goat cheese (chevre). Infused with fresh herbs, this fondue offers a brighter and more aromatic experience, excellent with fresh vegetables, light crackers, or even fruit.

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