Melting Pot–Style Green Goddess Cheese Fondue

A warm garlic-herb cheese fondue with Green Goddess sauce. Gouda can replace the cheddar, preserving the cheese-on-hand variation.

Ingredients

Green Goddess sauce (makes extra)

• 8 oz cream cheese
• ½ cup milk
• ¼ cup sour cream
• 2 tablespoons finely chopped onion
• 2 tablespoons chopped parsley
• 2 tablespoons sliced chives

Fondue

• 11 oz cheddar, freshly shredded; or young Gouda for the variation
• 3 tablespoons all-purpose flour
• 1 cup beer
• 4 teaspoons minced garlic
• 6 tablespoons prepared Green Goddess sauce from above
• 1 teaspoon black pepper
• Bread cubes, apple slices, or vegetables, for dipping

Instructions

1. Make the sauce: microwave cream cheese and milk in a suitable bowl in 1-minute bursts, whisking between, until smooth (about 2–4 minutes). Mix in sour cream, onion, parsley, and chives. Measure 6 tablespoons for the fondue; refrigerate the extra sauce.
2. Toss shredded cheese with flour. In a bowl set over simmering water, warm beer and garlic for 30 seconds.
3. Stir cheese into the beer in small additions, letting each melt before adding more. Fold in the measured sauce and pepper.
4. Transfer to a warm fondue pot over low heat. Serve with dippers; avoid boiling the cheese.

Notes

• The February 7, 2026 request used Gouda on hand. The May 10, 2026 request clarified that this was cheese fondue.
• The owner confirmed September 7, 2026 that the two Green Goddess entries were duplicates; this supersedes the earlier notes treating them as separate recipes.
• Reconstructed with owner authorization from a garlic-herb cheddar fondue using Green Goddess sauce. The Gouda substitution is an archive adaptation; neither reconstructed version has been owner-tested. The original formula remains unavailable.

Sources

• Fondue adapted from For the Love of Food’s Garlic Herb Cheddar Fondue, attributed there to The Melting Pot cookbook.
• Sauce adapted from Codychop’s Green Goddess Dip.