For those who are avoiding alcohol for one reason or another, here is a non-alcoholic version of my Cheesy Roasted Jalapeño Fondue. This delicious fondue combines cheddar and pepper jack cheeses, smoked paprika, and roasted jalapeños to create a zippy, creamy dip for bread, vegetables, or crackers.
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Cheesy Roasted Jalapeño Fondue (non alcoholic)
Non-alcoholic cheese fondue made with cheddar cheese, pepper jack cheese, milk, lemon juice, roasted jalapenos and smoked paprika. Kosher, dairy.
- 1 cup milk
- 3 tbsp lemon juice
- 2 tbsp cornstarch
- 8 oz shredded cheddar cheese (2 cups)
- 8 oz shredded pepper jack cheese (2 cups)
- 1 tsp smoked paprika
- 3-4 roasted jalapeños, minced
Prepare the fondue pot by slicing a fresh garlic clove in half, then rubbing the sides and base of the pot with the cut side of the garlic.
Pour milk, lemon juice, and cornstarch into a saucepan on the stovetop. Whisk over medium low heat until the cornstarch fully dissolves into the liquid.
Begin adding the shredded cheese to the pot gradually, one handful at a time. Whisk the cheese continuously as it melts.
Let each handful of cheese melt before adding the next handful. Do not raise the heat or let the cheese come to a boil.
When all of the cheese is melted, check the texture. If it seems too thick or lumpy, add a little more lemon juice and whisk until the texture is smooth and right for dipping.
Add the minced roasted jalapeños to the pot and whisk to blend.
Whisk in the smoked paprika until well blended.
Transfer the melted cheese mixture to your fondue pot. Turn the pot on or light the heat source; keep the heat very low so the cheese stays soft, but doesn't boil.
Serve cheese fondue with bread, lightly steamed vegetables, crackers, or my personal favorite--pretzel challah!