Cooking Time:1-2 hours
Ingredients1 c. Havarti cheese, shredded
1 1/2 c. sharp Cheddar cheese, shredded
1 T. all-purpose flour
1/2 c. chicken broth
1/3 c. milk
7 oz. canned artichoke hearts drained and chopped
1/4 c. green onions, sliced
French bread loaf, 1/2 inch slices
A hot, cheesy dip on a cold Winter night…yes, please! Try this Slow Cooker Havarti Cheese Fondue, and kiss those Winter Blues good-bye!
- Add broth and milk to a 2-quart slow cooker.
- Cover and crock on HIGH until simmering, about 1 hour.
- Add cheeses, about 1 cup at a time, whisking until melted.
- Sprinkle in 1 T. flour
- Turn crock to LOW, stirring cheese constantly, until cheese starts to become melted and thick.
- Next, add artichoke hearts and green onions; stir mixture.
- Keep on WARM setting.
- Serve with sliced and toasted french bread.
NOTE: Serve this cheese dip straight from the slow cooker!
For over 450 more Slow Cooker recipes, click here to get my eBook!
I am assuming that this is a small crock? What size crock pot on this please.
Thank you for the question, it is the small crock, and I have made it clearer on the recipe for you! Enjoy and Happy Crocking!
Love your recipes! Can I make a suggestion? It would be really great if someplace at the top if you could put what size crock you are using. Seems like most of the recipes are in a 4 qt but this one seems like it would be in something smaller? I love Havarti so I will definitly be trying this for the holidays.
Love Havarti cheese. Would a mild cheddar and more Havarti bring more Havarti to the dip. We love Havarti on crackers, frittatas, even on hamburgers.
Thinking of making this for a Bunco this week and I might even have to triple the recipe! I loooove Havarti cheese! Thanks for sharing!
[…] http://www.getcrocked.com/2013/12/09/slow-cooker-havarti-cheese-fondue/ […]
[…] Slow Cooker Havarti Cheese Fondue […]
How much of the sharp cheddar are you calling for? It says 1.5 cup.
Charlene I have made it clearer for you but 1.5 stands for 1 1/2 c. Enjoy and Happy Crocking!
This didn’t turn out for me at all and not sure why. I followed your directions and ended up with a runny, lumpy soup. I had to throw it away, it was even too runny to use as a cheese soup. Any ideas?
Renee, the only thing I can think of is that if it was runny, maybe you needed more flour. When you added the 2 Tablespoons of flour to the cheese it should have coated all the cheese. Also adding 1 cup at a time, whisking is another important step. So sorry it did not turn out for you! 🙁
I added the flour and mixed 1 cup at a time, Would the cheese being too cold when I added it cause lumps? I’m sure it was an error in measurement on my part. Thank you for your reply and I’m not giving up on this recipe. I will let you know how it turns out on my second try.
Have you ever made this ahead of time? Could I just reheat it in the crock before serving?
Hi Melissa! I have not made it ahead of time. But I would make this recipe your own, and if it works for you to make it earlier, I certainly wood. Enjoy and Happy Crocking!
Made this for Christmas….everyone loved it….making it again for New Years Eve. It is quick, easy and delicious.
I need gluten free, can I use almond or coconut flour? Also is it ok to emit the sun dried, I don’t have any
Hi Holly! Absolutely! Make this recipe your own, and ENJOY! Happy Crocking! 🙂