Nothing tastes as good as this Baked Fontina Cheese Dip. What’s even better? Adding garlic and chicken – making it an appetizer masterpiece.
Baked Fontina Cheese Dip Recipe
2 lbs Italian fontina cheese
1/3 cup olive oil
8 garlic cloves, thinly sliced
1 TBS dried thyme
1-1/2 TBS dried rosemary
one French baguette
Position the top rack so the dip will be close to the broiler; approximately 5 to 6 inches.
PREHEAT broiler on high.
Meanwhile, remove the rind from the cheese and cut into cubes. Place all the cubes into a cast iron pan and add the thinly sliced garlic; spread evenly. Drizzle the top with the olive oil and then sprinkle on the thyme and rosemary.
Place cast iron pan on top rack to broil the cheese. Watch carefully until the cheese begins to bubble and turn golden brown.
Immediately remove from the oven and serve with sliced baguette bread.
Recipe Notes
- Add 1 cup of chopped chicken to the cheese before baking
Make Garlic Toast Slices
Thinly slice the baguette, butter both sides and and sprinkle the tops with garlic powder. Bake like you would garlic bread for 8 minutes at 375 degrees until bread begins to turn golden brown. If you want it crunchy (so it digs into the cheese easily) broil each side for an additional minute or two.
…then make the cheese dip.