Chips Served with Blue Cheese Fondue

Chips with Blue Cheese Fondue

• Difficulty: Easy
• Servings: 6 to 10
• Nutritional Breakdown per Serving (1 of 8 servings): Calories 505, Total Fat 43 g, Saturated Fat 13 g, Carbs 22 g, Fiber 2 g, Sugar 2 g, Protein 9 g, Cholesterol 52 mg, Sodium 441 mg
• Total Time: 25 min
• Preparation: 15 min
• Cooking: 10 min

Dive into this irresistible Chips with Blue Cheese Fondue, where creamy, tangy fondue meets crispy, rosemary-infused potato chips for the ultimate crowd-pleasing appetizer. Perfect for gatherings, it's easy to whip up and guarantees rave reviews!

Ingredients for Blue Cheese Fondue:

• 8 ounces crumbled blue cheese of your choice, such as gorgonzola, buttermilk blue, or a mix
• 5 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 clove garlic, finely minced
• 1 shallot, minced
• 1 fresh rosemary sprig
• Kosher salt
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 5 fresh chives, snipped (optional)

Lola Chips with Rosemary (recipe belowyour perfect dipping partner!)

Lola Chips with Rosemary:

• Canola oil for deep frying
• 2 large russet potatoes, scrubbed clean
• 2 or 3 cloves garlic, smashed (optional)
• 1 fresh rosemary sprig, leaves picked
• 1 teaspoon coarse sea salt

Fondue Instructions:

1. In a large bowl, toss the blue cheese with cornstarch until evenly coated. Set asidethis ensures a silky, lump-free melt.
2. In a heavy saucepan over medium heat, warm olive oil. Add garlic, shallot, and rosemary sprig; season lightly with salt. Saut about 1 minute until fragrant and softened.
3. Pour in white wine and simmer 1 minute. Gradually whisk in heavy cream, black pepper, and cayenne. When bubbling, remove from heat and strain over the cheese mixture. Whisk until velvety smooth.
4. Stir in snipped chives if using. Serve warm with heaps of Lola Chipsdip in and savor the magic!

Lola Chips with Rosemary Preparation:

1. Heat 3 inches of canola oil in a medium saucepan over medium to 350F (or test with a bread cube that browns in 3 minutes).
2. Slice potatoes thinly on a mandoline; soak slices in cold water to prevent sticking, then drain and pat completely dry.
3. Fry in batches until golden and crispy, about 3 minutes. Add garlic (if using) with potatoes for extra flavor.
4. Drain on paper towel-lined bowl. Toss with fresh rosemary leaves and sea salt for that unbeatable crunch.

Rosemary's earthy magic elevates hot, fresh-fried chips dusted with flaky sea salt like Maldonthink extra-virgin olive oil's finishing flair. Your guests won't stop at one dip!