This irresistible Baked Fontina Cheese Dip brings pure comfort to your table in just 21 minutes. Melted to golden perfection, this rich and gooey appetizer combines the nutty, complex flavors of Fontina cheese with aromatic herbs.
Perfect for parties or cozy gatherings, each serving delivers 14g of protein while keeping carbs to just 1g. Whether you’re hosting game day or planning an elegant wine night, this warm, bubbling dip will have everyone coming back for more.
Fresh & Gooey Baked Fontina Dip
Ingredients
- Fontina Cheese: 1½ pounds, rind removed and cut into 1-inch cubes for even melting
- High-Quality Olive Oil: 3 tablespoons, enhances the overall flavor profile
- Fresh Garlic: 6 cloves, thinly sliced for aromatic depth
- Fresh Thyme: 1 tablespoon, minced for herbal notes
- Fresh Rosemary: 2 teaspoons, adds wonderful aroma
- Salt: 1 teaspoon, balances the flavors
- Black Pepper: 1 teaspoon, freshly ground
- French Baguette: 1 loaf, cut into chunks for dipping
Instructions
- Oven Preparation: Position rack 5 inches from heat source and set broiler to high
- Cheese Assembly: Arrange fontina cubes in cast-iron pan with space between pieces
- Oil Drizzle: Pour high-quality olive oil evenly over cheese
- Herb Mixture: Combine sliced garlic, minced thyme, and rosemary in a bowl
- Seasoning: Sprinkle herb mixture over cheese, followed by salt and pepper
- Broiling: Place under broiler for 6 minutes until bubbly and lightly browned
- Serving: Present immediately with chunked baguette for dipping
Cooking Techniques
Broiling is the star technique in this cozy cheese dip! The secret to getting that perfect bubbly, golden-brown top is placing your rack about 5 inches from the heat source.
Your cast-iron pan is perfect for this recipe – it heats evenly and keeps the cheese warm longer. Keep an eye on your dip while it’s under the broiler, as every oven is different and cheese can go from perfectly melted to overdone in a flash!
Variations & Substitutions
While Fontina is amazing for its meltability and rich flavor, you can switch things up with Gruyere or a mix of Provolone and Mozzarella. Fresh herbs make this dip special, but if you’re in a pinch, use 1 teaspoon dried thyme and ¾ teaspoon dried rosemary instead. Not a garlic fan? Try adding finely chopped shallots for a milder, sweet flavor.
Serving Suggestions
Serve this gooey, aromatic dip right from the cast-iron pan – it adds such a rustic touch to your table! While crusty baguette pieces are perfect for scooping, try adding some crunchy vegetables like bell peppers or carrots for variety.
This dip makes a wonderful centerpiece for game day gatherings or as a warm appetizer for dinner parties. For extra fun, surround the pan with different breads like sourdough chunks or crispy crostini.
Storage Tips
This dip is best enjoyed hot and fresh from the broiler. If you have leftovers (which rarely happens!), let the cheese cool completely, cover the pan with foil, and store in the fridge for up to 2 days.
To reheat, let it come to room temperature first, then warm it under the broiler for 2-3 minutes until bubbly again. The texture might not be quite as smooth as the first time, but it’ll still be tasty!
Baked Fontina Cheese Dip
Equipment
- Cast iron pan
Ingredients
- 1 1/2 pounds fontina cheese rind removed and 1-inch diced
- 3 Tablespoons olive oil high quality olive oil works best
- 6 cloves garlic thinly sliced
- 1 Tablespoon fresh thyme minced
- 2 teaspoons fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 Crusty French Baguette cut into chunks when ready to eat
Instructions
- Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
- Turn the broiler oven on high.
- Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
- In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
- Add salt and pepper and place the pan under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
- Serve immediately with the French baguette.
