Cheese fondue that’s healthy and nutty
Cooked white beans add lush body to the dip
Cheese fondue is the ultimate comfort food. Living in France in my early 30s, I fell in love with the classic recipe made with nutty gruyere cheese.
One of my favorite spots in Paris was a restaurant whose named translated literally into “Bread, … and Cheese” that was hidden away in a cozy underground cave with low ceilings.
French fondue is life-changing. And I’ve found a way to capture all that flavor for a fraction of the calories. Just kidding. Truth is, I can’t completely mimic my beloved version of melted bliss. But, I can get close enough to scratch the cheese-fondue itch in a dip while staying reasonably healthy, thanks to a sneaky ingredient: white beans.
Cooked white beans add lush body to the dip, so I can swap out a bunch of the cheese and heavy cream, bringing the calories and fat way down. Low-fat cream cheese, or Neufchatel, boosts the cheesy factor, so a mere half cup of high-quality grated gruyere goes a long way to keeping the dip squarely in the cheese-fondue flavor profile, helped by dry mustard and a dash of ground nutmeg.
The beans are also a wise way to boost the nutrient profile — one cup of white beans adds 19 grams of protein and 13 grams of fiber. If you are entertaining on a budget, including frugal-friendly beans in your menu to stretch more expensive ingredients is a smart move — guests will be satisfied with the extra fiber and protein.
Since this is a dip, it pairs beautifully with veggies to create a stellar crudité.
The beans offer a final benefit, and I’ve saved the best for last. Blended beans stabilize the cheesy dip, so you can serve it warm, room temperature, or chilled — a relief if you are entertaining this holiday and don’t want to worry about cheese congealing. This dip will stay perfectly creamy all party-long.
Cheese fondue dip
Start to finish: 15 minutes Servings: Approximately 8 1/2 cup sliced shallot (about 2 large shallots) 1/4 teaspoon dried rubbed sage 2 teaspoons unsalted butter 2 teaspoons flour
1/2 cup chicken or vegetable broth, divided
4 ounces Neufchatel cheese (“light cream cheese”) 1/2 cup shredded gruyere cheese 1 tablespoon lemon juice 1/2 teaspoon dried mustard pinch ground nutmeg pinch ground black pepper 1 cup cooked white beans, drained and rinsed if canned
Cook the shallot and sage in the butter in a medium skillet over medium heat, until shallots are soft (but not brown), about 5 minutes. Sprinkle the flour and over the shallots and cook for 1 minute, stirring.
Deglaze the pan with the water, and let bubble for a minute to let the water evaporate. Add 1/4 cup of the broth and stir. Add the Neufchatel cheese and stir as it melts and creates a thick, creamy mixture, about 1-2 minutes. Stir in the gruyere cheese and turn off the heat — it will melt with the residual heat. Let mixture cool a few minutes.
Meanwhile, place the remaining 1/4 cup broth, lemon juice, dried mustard, nutmeg, pepper and beans in a blender. Blend on high until smooth, about 30 seconds. (If bean mixture is too thick to blend, add a tablespoon of water.) Scrape the cream cheese mixture into the blender and blend all together until very creamy, about 30 seconds.
Serve warm, room temperature or cold. (AP)