Charcuterie and Cheese Fondue

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
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1 tablespoon unsalted butter

1 medium shallot, grated 

1 clove garlic, grated 

One 15-ounce can fire-roasted tomatoes, very well drained 

1 chipotle in adobo, minced 

16 ounces processed cheese, preferably Velveeta, chopped 

1 cup shredded pepper jack cheese 

1/2 cup whole milk 

Charcuterie board for dipping: sliced baguette, assorted cheeses, crackers, assorted veggies, sliced prosciutto, sliced black pepper salami, sliced cured chorizo, nuts, mustard, jam, etc. 


  1. Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
  2. Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.