Baked Fontina Cheese Dip

Normally Barefoot Contessa isn’t my female of choice to watch on the food network ( here’s looking at you Giada! ), but I recently came across an episode where she was making this cheese dip. And while usually I wouldn’t suffer through watching her waddle on the beach and talking to her husband for 30 minutes, I’m glad I did because the result was this KickAss dip! Enjoy!


1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
¼ cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette


Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

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2 Responses to “Baked Fontina Cheese Dip”

  1. Lonny Welle says:

    Some really superb info, Gladiolus I discovered this.

  2. website says:

    A insightful post there mate . Thanks for it .

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