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:
- In a large bowl, toss the blue cheese with cornstarch until evenly coated. Set asidethis ensures a silky, lump-free melt.
- 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.
- 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.
- Stir in snipped chives if using. Serve warm with heaps of Lola Chipsdip in and savor the magic!
Lola Chips with Rosemary Preparation:
- 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).
- Slice potatoes thinly on a mandoline; soak slices in cold water to prevent sticking, then drain and pat completely dry.
- Fry in batches until golden and crispy, about 3 minutes. Add garlic (if using) with potatoes for extra flavor.
- 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!
