Recipe - Spinach Artichoke Fondue

Hi everyone! Jan's daughter, Jessame, here. As many of you may know, Superbowl 50 is upon us.

And while I personally am not much of a football fan, having a socially acceptable reason to devour some of my favorite snack foods with wild abandon almost makes the idea of spending four hours watching a bunch of sweaty guys try to knock each other down sound like fun. (No offense to you die-hard football fans. If you feel the need to retaliate, please feel free to insult Broadway, Disney, or Black Friday in the comments section below!) Whether you're like me and just see the Superbowl as an excuse to put yourself in a food coma, or whether you're planning to cheer on your favorite team right up until the buzzer, consider treating your party guests to a tasty pot of spinach artichoke fondue (recipe below). This recipe is my attempt to copy my favorite spinach artichoke fondue from the Melting Pot restaurant. It has been a huge hit when I've made it for parties, and I'm confident that you will love it too! Or you could try out one of Mom's recipes for Fried Mozzarella Sticks, Seven Layer Taco Dip, Buffalo Wings, or Stuffed Mushrooms from previous Savings for Sisters posts. Happy snarfing!

 Spinach Artichoke Fondue

2 Tbls minced garlic
2/3 cup white wine (cooking wine will do)
1 1/2 cup fresh spinach, chopped
2/3 cup canned artichoke hearts, chopped
1 cup Butterkase cheese, shredded (you can find this in the deli section of the grocery store)
1 cup Mozzarella cheese, shredded
1/2 cup grated Parmesan or Romano cheese (you can use the powdered kind if you need to)
2 tsp flour
dippers (e.g., French bread, tortilla chips, raw vegetables, apples, pickles, olives)

Toss the cheeses and flour together in a bowl.

In an electric fondue pot or saucepan, simmer the garlic in the white wine. Continue simmering until the wine decreases by about half. This will give the alcohol a chance to evaporate out of the wine and ensure that your fondue is not too runny. It will take a while---around ten minutes. (Be cautious about making this recipe in larger batches, because it will take much longer to cook down the wine. Make sure if you do a larger batch that you give the wine plenty of time to cook and that you still let half of it evaporate before moving to the next step.)

Stir in the spinach and artichoke hearts and cook until the spinach wilts.

Stir in the cheese and flour mixture until the cheese melts.

Serve hot with dippers and enjoy!