Email to Cat      

Faux Fondue

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"Fondue works best for shorter parties; if it isn't stirred often, it can scorch on the bottom. This dip has many of the same flavors as fondue, but it can be kept warm for a longer period without any reservations."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 small onion, chopped
â—¦ 1 tablespoon brandy
â—¦ 1 cup mayonnaise
â—¦ 2 cups (8 ounces) shredded Swiss cheese
â—¦ ½ cup freshly grated Parmesan


Recipe

Position a rack in the center of the oven and preheat the oven to 350° F.

Melt the butter in a small skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes. Remove from the heat and stir in the brandy.

Mix the mayonnaise with the Swiss and Parmesan cheeses in a medium bowl. Stir in the onion. Transfer to a heatproof 1-quart serving dish. (The dip can be prepared up to 1 day ahead, covered, and refrigerated. If it is chilled, increase the baking time accordingly.)

Bake until the dip is bubbly, about 30 minutes. Serve hot.

Makes about 3 cups