Baked Fontina Cheese Dip
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Baked Fontina Cheese Dip
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Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.
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Ingredients
- 1 pound fontina cheese rind removed and cut into 1" chunks, Stella® brand
- 8 ounces mozzarella cheese cut into 1" chunks, fresh, Stella® brand
- 1/2 cup Parmesan Cheese divided, Stella® brand
- 2 tablespoons olive oil
- 6 garlic minced, cloves
- 1 tablespoon thyme leaves minced, fresh
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- French baguette toasted, sliced
Instructions
- Set the oven to broil and the rack to six inches away from the top of the oven.
- In a large cast iron skillet add the Fontina, mozzarella, 1/4 cup Parmesan cheese, olive oil, garlic, thyme, salt and pepper.
- Put the pan in the oven to broil for 6-7 minutes or until browned.
- Sprinkle with remaining Parmesan cheese and parsley when it comes out of the oven.
- Serve with toasted baguette slices.
Notes
- Adapted from Ina Garten's cookbook, How Easy Is That.
- How Easy Is That
Nutrition Information
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Calories
243kcal
(12%)
Carbohydrates
1g
(0%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
61mg
(20%)
Sodium
681mg
(28%)
Potassium
51mg
(1%)
Vitamin A
535IU
(11%)
Vitamin C
1.4mg
(2%)
Calcium
358mg
(36%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 681mg | 28% |
| Potassium | 51mg | 1% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 358mg | 36% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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