Buffalo cheese fondue is another one of those recipes I pinned some time ago and WAS SO EXCITED TO MAKE and then just… never… made it. Which is the whole point of the #52NewEats project! To force me to go and make some of these recipes I’ve collected over the years.
And like a total duncecap, I was all like yeah, let’s make this buffalo cheese fondue! Even though I don’t have a fondue pot!
Not quite sure what I was thinking. Because I didn’t realize, hey, duncecap, I don’t have a fondue pot, until after I’d already bought all the ingredients and stuff. But that’s ok! Like a true kitchen innovator, I improvised and used a small cast iron skillet. (That I had actually bought for the express purpose of making another recipe that I’d never made…. I have many weeks left in the year to get to it!) This worked out pretty well, although, the dip didn’t stay very fondue-like, but that’s ok. It WAS delicious, and was very good as a dip for French fries! The original recipe //found here// recommends dipping chicken nuggets and celery into it – I couldn’t get with the idea of cold celery and hot cheese, but I did make some chicken fingers to dip, and wasn’t a fan. But a dip for French fries – yes!
It was a tasty treat for a game night for us, but I would like to give this recipe another shot sometime with an actual fondue pot. 🙂
3 tablespoons buffalo sauce
4oz cream cheese, softened
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
4oz crumbled blue cheese
1/3 cup milk
Fried chicken strips or nuggets
1. In a fondue pot or regular pot, melt cream cheese with the buffalo sauce over medium heat. Stir it frequently to ensure it doesn’t burn.
2. Once the cream cheese and buffalo sauce are melted together and saucy, add the rest of the cheeses and stir to combine. Then add the milk. Stir to combine until all is melted together nicely.
3. Serve with celery sticks and fried chicken strips (or French fries!).