Baked Fontina Garlic Cheese Dip

Ingredients

• 0.5 lb Italian fontina (Rind removed and cubed into 1-inch pieces; use Italian fontina rather than Danish or Swedish fontina because it melts better.)
• 6 Garlic (Cloves, thinly sliced.)
• 1 tbsp Fresh thyme (Chopped.)
• 1 tsp Fresh rosemary (Chopped.)
• 3 tbsp Extra virgin olive oil
• 0.5 tsp Kosher salt
• 0.5 tsp Freshly ground black pepper

Steps

1. 1

   Adjust the oven’s top rack so it sits about 5 inches below the broiler unit. Preheat the broiler.

2. 2

   Spread the cubed Italian fontina evenly across the bottom of a 12-inch cast-iron pan.

3. 3

   Drizzle the olive oil evenly over the cheese.

4. 4

   In a small bowl, mix together the sliced garlic, chopped thyme, and chopped rosemary.

5. 5

   Sprinkle the garlic and herb mixture evenly over the cheese.

6. 6

   Sprinkle the kosher salt and freshly ground black pepper over the top.

7. 7

   Place the pan under the broiler and broil for 6 minutes, until the cheese is bubbly and melted through.

8. 8

   Carefully remove the pan from the oven and set it on a heatproof surface; the cast-iron pan will be extremely hot. Serve immediately.

Notes

For advance preparation, cube the cheese and chop the garlic and herbs ahead of time and store them in airtight containers until ready to bake. Serve immediately because the cheese can firm up as it cools. The source specifically recommends Italian fontina; Danish and Swedish fontina may not melt as well. Serve with bread or another dipping accompaniment, although the source does not specify one.

Nutrition per serving

• appetizer
• dip
• vegetarian
• Italian
• broiled
• quick
• party food
• game day