Baked Fontina Dip is so creamy and delicious, you’ll want more before the first batch is even gone. Served piping hot, this dip is the perfect pairing for a wine party or movie night.
One of the best and most irresistible dips you can make for any occasion is this delicious baked fontina dip. When you set this on the table it will almost immediately be gone. At least that’s always been my experience.
Fontina is a great cheese to use for dip because it’s a semi-soft cow’s milk that melts really well. It has a buttery, nutty flavor that you can’t get enough of and it’s not too rich to be enjoyed as a dip.
Fontina is produced in the Valle d’Aosta in Italy, just at the foot of the Alps. It’s a uniquely aromatic, but still mild cheese, and it’s a stunner in this dip.
Ingredients You’ll Need
The higher quality ingredients you use the better the dip will turn out, so be sure to use the freshest cheese and high quality olive oil, along with super fresh herbs.
- Fontina cheese, rind removed and cubed
- Extra-virgin olive oil
- Minced garlic
- Fresh thyme
- Fresh rosemary
- Freshly ground black pepper
If you can’t find fontina cheese, you can substitute it with Gruyère or Emmentaler, which have a rich and creamy nuttiness, similar to Fontina.
How to Make Baked Fontina Dip
This is a super simple recipe that takes just a few minutes to mix up, and then a few more minutes to bake.
Before you preheat the oven, be sure to move the oven rack to be about 5 inches from the broiler heating element. If the rack is too high or low, the cheese won’t cook evenly and can either become too greasy, or burn on top.
Now you can turn on the broiler to preheat.
An 8×8″ or 9″x13″ baking dish also works well. You’ll want to use a dish that you can serve from, because moving the dip to another serving container is not ideal.
Place the skillet under the broiler for about 6 minutes. After a few minutes, the cheese will become bubbly and starts to brown. That’s when you know it’s done!
Serve the dip immediately, as the cheese will start to harden as it cools. I like to serve it with sliced baguette or chips. But you can serve it with veggie sticks too, if you want. There are no rules!
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Baked Fontina Dip is so creamy and delicious, you'll want more before the first batch is even gone. Served piping hot, this dip is the perfect pairing for a wine party or movie night.
- 1 1/2 pounds fontina cheese, rind removed and cubed
- 3 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 French baguette, sliced
- Move the oven rack to be about 5 inches from the broiler heating element. Turn on the broiler.
- Evenly space the fontina cheese cubes in a large cast-iron skillet or baking dish.
- In a small bowl, mix the olive oil, garlic, thyme, rosemary, salt and pepper together.
- Pour evenly over the cheese.
- Place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
- Serve immediately with the baguette.
This dip can also be served with veggies like carrots, cauliflower, broccoli, celery or apples for a low-carb alternative.
You can use other cheeses like gouda, emmental, or gruyere for this dip.
Recipe inspired by Ina Garten’s fontina dip recipe. https://barefootcontessa.com/recipes/baked-fontina
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Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.