Five Cheese Fonduta

Notes

Olive Garden Five Cheese Fonduta is so delicious that I've decided to make a copycat recipe for this heavenly appetizer. If melted cheese isn’t one of the most delicious and sinful foods worth each calorie you take, well, then I really don’t know what is! Olive Garden Five Cheese Fonduta My husband and I recently visited Olive Garden and got the “Dip Duo,” and we got really stuffed with cheese. He begged me to re-create a homemade version of the Olive Garden 5 Cheese Italian Fonduta on Saturday when he watches soccer games. I am not 100% certain of each cheese they use in their dip; however, I was sure I might taste mozzarella and Parmesan. Anyway, the version I created at home, you're going to love it! It blows their version away. Primarily cause the cheeses you can purchase at your market are simply higher quality than most chain restaurants. I always use fresh mozzarella balls. Another secret is not to get any grated cheese that comes in the bag. You can; however, it simply doesn’t have identical melt-ability and efficiency that freshly cheese off the block provides. Next, you have got to look for fresh baguette bread (or low-carb bread with almond flour if you're on a low-carb diet) from your store and broil it with lots and plenty of butter and freshly chopped garlic. It'll be really crunchy and chewy – simply the right texture to dip into your stretchable gooey cheese. Other fantastic recipes from Olive Garden are Alfredo sauce and Zuppa Toscana! Ingredients For the Cheese Dip 8 oz block of Philadelphia cream cheese, softened 8 oz mozzarella cheese, freshly grated or chopped ½ cup Parmesan cheese, freshly grated 4 oz provolone cheese, freshly grated 4 oz fontina cheese, freshly grated 2 teaspoons red pepper flakes 1 Roma tomato, diced Freshly ground black pepper, to taste For the Garlic Bread 1 French baguette, sliced (or low-carb almond flour bread for a keto-friendly option) ¼ cup butter, melted 3 cloves garlic, minced Instructions 1. Prep the Oven Preheat oven to 450°F (230°C). Lightly grease a pie dish or small baking dish with butter or non-stick spray. 2. Make the Cheese Mixture In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, provolone, and fontina. Mix with a rubber spatula until smooth and well combined. Stir in the red pepper flakes and black pepper. 3. Bake the Dip Spread the cheese mixture evenly into the prepared baking dish. Bake for 15 minutes. 4. Add the Tomato & Broil Switch the oven to Broil. Stir the diced tomato into the melted cheese mixture, then return to the oven for 3–4 minutes, until the top is golden brown and bubbling. 5. Prepare the Garlic Bread While the dip is baking, place baguette slices on a baking sheet. In a microwave-safe bowl, melt butter and garlic together for 20–30 seconds. Brush the garlic butter generously over each slice. Broil for 5–6 minutes, rotating the pan halfway through, until the bread is golden and crisp. 6. Serve Serve the bubbling cheese dip straight from the oven with warm garlic bread slices. Tips & Notes Cheese freshness: Grating cheese yourself (instead of using pre-shredded) ensures better melting and creamier texture. Spice level: Adjust red pepper flakes to your heat preference. Low-carb option: Use almond-flour bread or low-carb baguette slices. Make-Ahead & Storage Make-ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through. Pin the image below if you like this recipe!