Spinach & Artichoke Cheese Fondue

• 3 oz white wine or vegetable broth
• ¼ cup fresh, chopped spinach
• ½ cup drained and chopped marinated artichoke hearts
• 2 cloves garlic, minced
• 3 oz Butterkäse cheese, shredded
• 3 oz Fontina cheese, shredded
• 1 tbsp grated Parmesan
• 1 tbsp flour
• Tabasco, to taste

Combine Butterkäse and Fontina in a bowl, and toss with flour.

Heat your vegetable broth or wine in a double boiler. When hot (not boiling), add the garlic, spinach, artichokes, and mix well. Bring the mixture back up to temp, and stir in the Butterkäse and Fontina a little bit at a time, waiting between each addition for the cheese to melt. Stir in the Parmesan and Tabasco to taste. Transfer to a heated fondue pot, and start dipping.