Baked Fontina Cheese Dip

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Baked Fontina Cheese Dip is the second round of this delicious partnership with Stella Cheeses. A couple of months ago I worked on a recipe for Stella Cheeses and made these amazing Caprese Pizza Bombs (stringy cheese alert!) so when Stella wanted me to work with them to provide a holiday recipe for easy entertaining I was so excited I went to the store the same day buying all the cheese I could!

In addition to this amazing recipe I also thought you guys would like to know that Stella Cheeses are giving away a trip to Napa Valley (!!) which you can enter here!

This Baked Fontina Cheese Dip starts as a recipe from Ina Garten but I mellow it out and pump up with Parmesan flavor at the same time by using three cheeses instead of one. Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

The second change is to keep the rosemary out of the recipe, which is of course a personal choice, but to be honest we are going for cheese flavor here and I find rosemary is one of those herbs that takes over everything in it’s path with an iron fist.┬áBaked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Baked Fontina Cheese Dip is one of the easiest and most addicting holiday appetizers you can serve up to your guests. Once the cheese is diced, the garlic is minced and the herbs are sprinkled on your 6 minutes away from serving it. Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

This means you can make this recipe the morning before the party and just leave it in the fridge (covered, or your fridge will soon smell like garlic!) until party time. Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Then once you’re guests are milling around and have their glasses of wine you toss the cast iron skillet (okay, maybe don’t actually toss it) into the oven and in 6 minutes the party is going to be surrounding this deliciously melty pan full of cheese.┬áBaked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Pin this recipe now to remember it later

Pin Recipe

Baked Fontina Cheese Dip

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.
Yield 12 servings
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Appetizer
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

  • 1 pound Stella┬« Fontina Cheese , rind removed and cut into 1" chunks
  • 8 ounces Stella┬« Fresh Mozzarella Cheese , cut into 1" chunks
  • 1/2 cup Stella┬« Parmesan Cheese , divided
  • 2 tablespoons olive oil
  • 6 garlic cloves , minced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • French baguette slices , toasted

Instructions

  • Set the oven to broil and the rack to six inches away from the top of the oven.
  • In a large cast iron skillet add the Fontina, mozzarella, ¼ cup Parmesan cheese, olive oil, garlic, thyme, salt and pepper.
  • Put the pan in the oven to broil for 6-7 minutes or until browned.
  • Sprinkle with remaining Parmesan cheese and parsley when it comes out of the oven.
  • Serve with toasted baguette slices.

Notes

Adapted from Ina Garten's cookbook, How Easy Is That.

Nutrition

Calories: 243kcal | Carbohydrates: 1g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 681mg | Potassium: 51mg | Vitamin A: 535IU | Vitamin C: 1.4mg | Calcium: 358mg | Iron: 0.3mg
Keyword: Baked Fontina Cheese Dip

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

Thank you again to Stella for being so awesome as to sponsor this post and for bringing this pan full of delicious cheese into our lives! Don’t forget to enter to win your trip to Napa Valley too!

Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.
Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.
Baked Fontina Cheese Dip inspired by Ina Garten with garlic and thyme amped up with the addition of fresh mozzarella and Parmesan is the perfect appetizer.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ÔÇô Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. We’re hosting people over for a luncheon tomorrow and I think that this dip will be the perfect hors d’oeuvres to add to the menu!

    Thanks for posting Sabrina! Excited to try this one out!

  2. You can NEVER go wrong with an ooey, gooey cheesy dip for game day or holiday entertaining! ­čÖé Looks amazing!