Spinach and Artichoke Fondue

When spinach and artichoke dip try adulting, it becomes this decadent fondue.


  • 1 garlic clove, peeled and smashed
  • 1/3 cup of IPA
  • 1 teaspoon all-purpose flour
  • 1/2 cup gruyere, shredded
  • 1/2 cup fontina, shredded
  • 1/4 cup Parmesan, shredded
  • 1 cup chopped uncooked baby spinach
  • 1/2 cup canned artichoke hearts, drained and roughly chopped
  • Salt and pepper to taste
  • Toasted bread slices for dipping


  1. Rub the smashed garlic clove on the inside of a small pot, discard. Heat the beer until boiling.
  2. Toss the flour and cheeses together in a bowl. Slowly incorporate the cheese in the beer while stirring. Once fully melted add the chopped spinach and artichoke. Season with salt and pepper.
  3. Transfer to a serving fondue pot, and serve with toasted bread.