• 1 cup vegetable broth
  • 1/2 teaspoon minced garlic
  • 4 oz cooked spinach, chopped
  • 4 oz. canned artichoke, drained and chopped
  • 8 ounces mild cheddar cheese, shredded
  • 1 ounces Colby Jack cheese, shredded
  • 2 tablespoons unbleached all-purpose flour
  • 3 cups of your favorite cubed bread, bite sized (I like to have a couple of types of bread for my guests)
  • 2 cups of bite sized fresh vegetables such as cauliflower, broccoli and baby carrots

Extremely rich in antioxidants, especially when enjoyed fresh, steamed, or quickly boiled, I was elated to see spinach on the FN Dish Fall Fest list.

Spinach is not only nutritious, but incredibly versatile and can be used in many recipes such as salads, soups, omelets, pesto, pasta dishes, quiches, in casseroles, dips and fondues just to name a few!

My dear friend Lori, from Encourage Your Spouse, recently surprised me with a trip to The Melting Pot to celebrate my (ahem) 29th birthday. (Thankful for each new day, I did make the decision to stop counting after turning 29 – you’re only as old as you feel).

I enjoyed my first time dining at The Melting Pot immensely. My favorite fondue of the evening was the Spinach Artichoke Fondue. With a couple of dinner parties around the corner, I went out and purchased a nice fondue pot and created what I think tastes just like the fondue I had that evening. A great group appetizer, I plan on serving this at my next couple of dinner parties in October and November. Hiring a sommelier, a wine steward, who is a trained and knowledgeable wine professional, would be the perfect addition to this group appetizer!

In a small pan, bring the vegetable broth to a boil.

Transfer the broth to your heated fondue pot, and add the garlic, spinach and artichoke.

Dust cheese with flour and add half of the cheese to the pot stirring until melted. Add the econd half of the cheese and continue to stir until melted.

Serve your fondue with cubes of assorted breads and vegetables.

I love spinach and here are more of my favorite spinach recipes:

Spinach Squares
Chicken and Spinach Spanakopita
Blueberry and Kiwi Salad with Poppy Seed Dressing
My Big Fat Greek Pizza
Sauteed Chicken over Creamed Spinach
When to Insist on Organic
Sauteed Chicken and Spinach with Ravioli
Spinach Feta Burgers with Green Goddess Dressing
Cynthia’s Lasagna
Spinach Salad with Pomegranate Seeds, Feta and Walnuts
Farro and Cherry Tomato Salad with Goat Cheese and Lemony Basil Pesto

and here’s more fabulous recipes from my FN Dish friends!

What’s Gaby Cooking: Spinach-Artichoke Cups
From My Corner of Saratoga: Cannelloni Stuffed With Ricotta Spinach
And Love It Too: Bacon Infused Wilted Spinach
Napa Farmhouse 1885: Spinach-Pesto Tacos With Roasted Tomatillo Salsa
Virtually Homemade: Spinach Pepita (Pumpkin Seed) Pesto
Cooking With Elise: Spinach and Artichoke Fondue
Glory Foods: Creamed Spinach
The Sensitive Epicure: Catalan Spinach With Raisins, Pine Nuts and Bacon
CIA Dropout: Spinach and Cheddar Frittata
FN Dish: Stuffed Spinach Recipes