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Faux Fondue

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By Rick Rodgers

Posted July 23rd, 2007

This article is reprinted with permission from Dip It! Great Party Food to Spread, Spoon, and Scoop, by Rick Rodgers, (2002, William Morrow Cookbooks)

Dip It! Great Party Food to Spread, Spoon, and Scoop

Servings:	24
Author Notes:	Fondue works best for shorter parties: if it isn't stirred often, it can scorch on the bottom. This dip has many of the same flavors as fondue, but it can be kept warmer for a longer period without reservations.
Ingredients:	1 tablespoon unsalted butter 1 small onion, chopped 1 tablespoon brandy 1 cup mayonnaise 2 cups (8 ounces) shredded Swiss cheese 1/2 cup freshly grated Parmesan cheese What to Dip: baguette slices broccoli and cauliflower florettes carrot and celery sticks cherry tomatoes cucumber slices zucchini slices cooked tiny new potatoes
Instructions:	Makes About 3 Cup 1. Position a rack in the center of the oven and preheat to 350°F. 2. Melt butter in a small skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes. Removed from the heat and stir in the brandy. 3. Mix the mayonnaise with the Swiss cheese and Parmesan in a medium bowl. Stir in the onion. Transfer to a heatproof 1 quart dish. (The dip can be prepared up to 1 day ahead, covered and refrigerated. If it is chilled, increase the baking time accordingly.) 4. Bake until the dip is bubbly -- about 30 minutes. Serve hot.