Garlic Cheese Five Cheese Fonduta

This garlic cheese dip is a melty five cheese wonder inspired by the Olive Garden Five Cheese Fonduta. It is exactly the kind of bubbling, gooey appetizer that turns any party or football Sunday into something special. Whether scooping with garlicky baguette slices or just swirling a spoon through molten cheese, nothing compares to the stretch and flavor of a freshly baked cheese dip like this.

I first whipped this up when my fiance requested Olive Garden’s dip for a Sunday at home. That batch disappeared in ten minutes flat, and I have brought it to countless parties since. Every single time someone asks me for the recipe.

Ingredients

• Cream cheese: softened for easy mixing and the signature creamy texture. Buy full-fat blocks and let them come to room temperature for best results
• Fresh mozzarella: because nothing matches its melt and flavor. Slice from the deli or buy the water-packed balls and blot before chopping
• Provolone: adds classic sharpness. Avoid pre-sliced and buy off a block or from the deli counter for more character
• Fontina: the stretchiest and gooiest cheese. Choose a wedge over pre-shredded for max melt factor
• Fresh garlic: minced for punchy depth that shines through the rich cheese
• Diced roma tomatoes: stirred in after baking for a fresh pop. Roma types are flavorful yet not too juicy
• Red pepper flakes and cracked black pepper: to balance out all the richness without adding salt since the cheese handles that
• Fresh bakery baguette: for dipping, sliced just before serving to keep it crisp

Step-by-Step Instructions

Prep the Cheeses:

Grate or chop mozzarella, provolone, and fontina from fresh blocks or wedges. Softened cream cheese should be placed in a large bowl. Grate all cheese yourself to ensure maximum melt and avoid clumping which can happen with pre-shredded cheese.

Mix It All Together:

Combine cream cheese, mozzarella, provolone, fontina, red pepper flakes, cracked pepper, and minced garlic in the bowl. Fold everything together with a spatula or hand mixer. Make sure all the cheeses are evenly distributed and the cream cheese is fully incorporated.

Spread and Bake:

Transfer the cheese mixture into a medium oven safe baking dish. Smooth the top with a spatula. Bake in a preheated oven at 400 degrees Fahrenheit for about 20 minutes. The edges should bubble and the center should look melty with golden spots.

Add Tomatoes:

Carefully remove from the oven and immediately sprinkle over the diced roma tomatoes. The heat of the melted cheese will bring out their sweetness while keeping a bit of freshness and snap.

Prepare Garlic Baguette:

While the dip is baking, toast sliced baguettes brushed with melted butter, olive oil, and minced garlic under the broiler. Watch closely for even golden color and remove once fragrant and crisp but still a little chewy in the center.

Serve Hot:

Set out the dip still hot and bubbling with the toasty garlic baguette on the side. For best stretch and goo factor, serve immediately once out of the oven.

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My favorite part is always the first stringy pull when I dig in with a toasty slice. My fiance likes to claim the corners where the cheese turns golden brown and bubbly. We once finished half the dish standing right at the kitchen counter just laughing and talking together.

Storage and Reheating

Keep any extra dip in an airtight container in the fridge for up to four days. To reheat, place in a heatproof dish and cover loosely with foil. Warm in a 350 degree Fahrenheit oven until bubbling. If needed, a tiny splash of milk or cream can help restore its ultra creamy consistency.

Ingredient Swaps

Fontina can sometimes be tricky to find. In a pinch, Gruyere is a fine substitute and offers similar melt and flavor. If you cannot find fresh mozzarella, go for a low moisture block and grate it yourself. Monterey Jack or a bit of aged white cheddar also blend in well for melt or extra tang.

Perfect Pairings

This dip is amazing with classic garlic baguette rounds but also works as a fun baked potato topper or spooned over roasted vegetables like broccoli and cauliflower. It is also a delicious match with sturdy crackers or soft Italian breadsticks.

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History Behind the Dish

Inspired by the Italian fonduta, this version borrows from Olive Garden’s menu star but truly comes alive with quality cheeses and the freshness of homemade. Many cultures have a version of hot cheese appetizers but the Italian-American style is all about layered flavors and family style sharing.

Common Recipe Questions

→ What cheeses work best for this fonduta?

Mozzarella, Parmesan, provolone, fontina, and cream cheese provide a balanced mix of melty, creamy, and sharp flavors.

→ Can I prepare this dip in advance?

Yes, assemble it ahead and refrigerate. When ready to serve, simply bake until hot and bubbly.

→ What bread pairs well for dipping?

Fresh baguette, broiled with butter, olive oil, and garlic, offers a chewy, crunchy base perfect for scooping up the cheese.

→ Is pre-grated cheese suitable?

Freshly grated cheese from the block is preferred for the best flavor and meltability. Pre-grated can be less creamy.

→ How do I add extra flavor?

Try adding a pinch of red pepper flakes or freshly ground black pepper to boost the kick and aroma.

→ Can tomatoes be substituted?

Roma tomatoes add flavor, but sun-dried tomatoes or roasted peppers can be delicious alternatives, too.