First and Goal Cheddar and Tomato Ranch Fondue

Are you have a party to watch the college football Bowl games this week? This fabulous fondue is just perfect for the occasion. Diane Morgan, entertaining expert and award-winning cookbook author, offers game day recipes that not only reduces prep and cook time for the host, but delivers flavorful and unique snacks guests will love.

Cheese Fondue SetExpert’s Note: Crusty cubes of French bread are dunked into a fondue pot or small electric slow cooker of cheesy melted Cheddar and Pepper Jack cheese flavored with Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, roasted garlic, and punctuated with diced tomatoes. Guaranteed to score!

Makes: 8 servings
Prep time: 15 minutes
Cook time: 5 minutes


  • 2 cups (8 ounces) medium Cheddar cheese, grated
  • 2 cups (8 ounces) pepper Jack cheese, grated
  • 1 1-ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
  • 2 tablespoons unsalted butter
  • 2 teaspoons store-bought minced roasted garlic
  • 2 tomatoes, peeled, cored, seeded and cut into ¼-inch dice
  • 2/3 cup heavy (whipping) cream

Foods to Dip

  • Florets of broccoli or cauliflower
  • Baby carrots
  • Crusty-hard peasant bread cut into 1-inch cubes
  • Celery sticks
  • Unseasoned breadsticks
  • Tortilla chips
  • Pita chips


1. In a medium bowl, toss together the cheeses and seasoning mix. Set aside.

2. In heavy, 4-quart saucepan over medium-low heat, melt the butter. Add the garlic and tomatoes and sauté, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.

3. Add the cheese mixture and stir until the cheese is completely melted. Add the cream and stir until smooth. Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Alternatively, transfer to a mini electric slow cooker and keep warm. Serve immediately.

More fondue

Cheesy Pizza Fondue
Dessert Fondue for Two


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