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Baked Fontina Cheese Dip
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.
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
Servings:
12
servings
Calories:
243 kcal
Course:
Appetizer
Cuisine:
Italian
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.
Cup of Yum
Notes
- Adapted from Ina Garten's cookbook, How Easy Is That.
- How Easy Is That
Nutrition Information
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: 12 servings
Amount Per Serving
Calories 243
% 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.