Recipe courtesy of Mary Berg
Camembert Spinach Fondue
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- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 30 mg
- Sodium
- 517 mg
For a pre-movie app, Mary’s Camembert Spinach Fondue is like a classed up spinach dip for dunking crostini.
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 30 mg
- Sodium
- 517 mg
Ingredients
Directions
- Heat your oven to 450 degrees F.
- Lay the baguette slices onto a large sheet pan and drizzle with olive oil. Season with salt and pepper and bake until crisp and lightly golden brown, 6 to 8 minutes. Rub both sides of the bread with the cut garlic. Set aside.
- Meanwhile, place a cast-iron or oven-safe skillet over medium heat and add in the butter. Add in the onion, season with salt and pepper, and cook until tender and lightly golden, 6 to 8 minutes. Stir in the minced garlic, Italian seasoning, red pepper flakes and nutmeg and cook for 30 seconds. Add the spinach, cover the pan with a lid or a baking sheet and allow the spinach to wilt down for about 1 minute.
- Stir in the lemon zest, sundried tomatoes and wine and cook for 1 minute to slightly reduce.
- Scatter the Camembert on top and transfer the pan to the oven. Turn the broiler on to high and broil until the cheese is melted and bubbling, 4 to 5 minutes. Scatter with the basil and dill and serve hot from the oven with the crispy baguette for dunking.
