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Menorca Cheese Fondue Recipe

Mahón-Menorca Cheese Fondue Dip with Roasted Vegetables | Blogger Recipe Challenge

  • Author: athomewithrebecka
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Stove top
  • Cuisine: American


Easy Cheese Fondue Dip with Roasted Vegetables | Blogger Recipe Challenge


  • 1/3 cup plain Greek yogurt
  • 1/3 cup cream cheese
  • 1 1/4 cups Semi-Curd Menorca-Menorca cheese, grated
  • 1/3 cup shape cheddar cheese, grated
  • 1/4 cup half and half cream
  • pinch salt
  • 1 teaspoon nutmeg
  • 1 teaspoon dry oregano
  • 1/4 cup chopped sun-dried tomatoes in oil
  • 1 teaspoon diced chives
  • 1 large crusty loaf of bread, cut into cubes
  • 1/2 pound baby potatoes, washed and cut in half
  • 1-pound of your favorite baby root vegetables, carrots, parsnips, purple carrots, etc.
  • 1 pinch chili flakes
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt


For The Vegetables:  

Preheat oven 425 F. Wash potatoes and cut in half

Toss all the baby vegetables in a large bowl with cut potatoes, olive oil, pepper flakes and sea salt

Pour dressed vegetables into a large roasting pan and roast for 15-25 minutes or until vegetables or caramelized and folk tender. Stir vegetables several times during roasting to prevent burning.

While vegetables are roasting make fondue dip

For The Fondue Dip:

In a medium, heavy bottom sauce pan, combine 1/3 cup plain Greek yogurt, 1/3 cup cream cheese, 1 ¼ cups Semi-Curd Menorca-Menorca cheese, grated, 1/3 cup shape cheddar cheese, grated, ¼ cup half and half cream, pinch salt, 1 teaspoon nutmeg, 1 teaspoon dry oregano, ¼ cup chopped sun-dried tomatoes.

Stirring constantly, cook until cheeses are well combined and melted

Cut crusty bread into cubes, se aside until ready to plate


Serve fondue dip in heated cast iron skillet and garnish with diced chives10

Keywords: Easy Cheese Fondue Dip with Roasted Vegetables | Blogger Recipe Challenge