This easy fondue dip is a mix of Parmesan, Gruyere and cream cheese. Serve it as an appetizer with cubes of bread and lightly steamed vegetables.

Yield: Makes about 2 cups.



  • 1 tbsp salted butter
  • 1 tbsp finely chopped onion
  • 1 cup whipping cream
  • 8 oz (250 g) cream cheese, cubed
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded Gruyère cheese
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • Dash cayenne pepper
  • French bread cubes


  1. Melt butter in a medium saucepan over medium heat. Add onion and sauté until softened, about 2 minutes. Reduce heat to low. Stir in cream, cream cheese, Parmesan cheese, Gruyère cheese, nutmeg, salt and cayenne pepper. Cook, stirring constantly, until cheese is melted.
  2. Serve warm with cubes of French bread. Fondue may be prepared and refrigerated for up to 24 hours or frozen for up to 1 month. To serve, thaw in refrigerator. Reheat over low heat. Thin with additional cream, if necessary.
Nutritional analysis per 1/4 cup:

290 calories, 26.9 g fat, 10.1 g protein, 2.8 g carbohydrate, 0 g fibre, 475 mg sodium

*Ingredient not included in nutritional analysis.