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Do you own a fondue pot that you’ve never taken out of the box?

Maybe I can give you the inspiration to dust that baby off and have some fondue fun!

Let’s just change the name to SUPER FUN-DUE, k?



Fondue (a.k.a. super fun-due) is hands down one of my favorite eating activities on the planet.

I know a lot of people prefer chocolate fondue.

Me? Not so much.

There’s just something about cooking various meats on a tiny skewer at my dining room table that makes me have a crazy good time. Every time.

Here’s How-To Fondue:

I’ve put together a basic guideline to follow if you’re new to fondue-ing. This is how I roll – but you can get creative and change things up to make it fun for your party!

Keep it simple. Pile up a couple of plates of protein – I usually like to have a lean cut of cubed sirloin and fresh shrimp that I’ve peeled and deveined myself.

Then, do a huge platter full of veggies – grape tomatoes, garlic, mushroom, green onion, white onion, parsley, and arugula. Lightly dress the arugula with lemon juice, olive oil, sea salt, and cracked black pepper – this will cut out some of the bitterness that arugula can sometimes have.

The whole cloves of garlic aren’t strong once you cook them in the oil. If you like roasted garlic, you’ll love this! Trust me.

Sounds pretty healthy so far, right?

That means it’s time for the fun part.

I always have at least 2 dips to go along with the lean proteins – The shrimp pairs beautifully with this Creamy Parmesan Mustard Dip that I posted on the blog last week.

The beef is great dipped in a simple blue cheese spread.  Just combine blue cheese crumbles with sour cream and that’s it!  Who doesn’t like beef and blue cheese?  Classic.

Of course, if you don’t care for these flavors you can use any other dips that would suit your taste buds.

After you’ve heated the oil in your fondue pot, you’re ready to chow down.

Pardon my iPhone pics.  I was obviously more into eating my masterpieces than photographing them.

A fun thing the hubs and I like to do is to make interesting little bites for each other. He always manages to give me a creation that I would never have thought to make for myself.

With all of these different ingredients and flavors, you’ll find yourself totally and completely stuffed before you ever get bored.

Looking for a little something extra to serve with your fondue?

Assorted cheeses and crackers or a crusty loaf of bread go great with this “small bites” type of meal. I served Smoked Salmon Cheese Balls and crackers for our last fondue party.

OH… and don’t forget the wine!


How-To Fondue

Prep time:
Total time:
This is a basic guide on “how-to fondue”. Including dips on the side are a key component to making each bite extra delicious! Assorted cheeses and crackers or a crusty loaf of bread go great with this “small bites” type of meal.


  • 1 pound lean sirloin steak, or any cut of beef you prefer, cubed
  • 1 pound raw shrimp, peeled and deveined
  • 1-pint grape or cherry tomatoes
  • 1 (8-oz) container whole white mushrooms, cut in half
  • 1 bunch parsley, stems removed
  • 1 bulb garlic, cloves peeled and kept whole
  • 1 bunch green onion, cleaned and cut in half
  • ½ white onion, sliced
  • ½ to 1 package of arugula
  • extra virgin olive oil
  • sea salt
  • freshly cracked black pepper
  • lemon wedge
  • canola oil for fondue pot


  1. Place cubed steak and shrimp on separate plates. Keep refrigerated until ready to use.
  2. Arrange tomatoes, mushrooms, parsley, garlic, green onion, and white onion on a large platter, keeping a good amount of room for the arugula. Place arugula in a large bowl and lightly dress with a small amount of olive oil, pinch of sea salt, cracked black pepper, and a squeeze of lemon juice. Gently toss to combine. Place arugula on the vegetable platter.
  3. Refer to your fondue pot instructions and add canola oil to the fondue pot. Once the oil is heated, place the steak and shrimp on skewers and cook the meat in the oil (Note: You can tell when the shrimp is cooked when it starts to turn pink). It’s important to make sure you have a fondue pot that gets hot enough to cook raw meat. Next, you can cook the garlic and any vegetables in the oil that you wish to.


Dip Ideas:

For the beef – Try mixing together blue cheese crumbles and sour cream. Just add sour cream to your blue cheese until the desired consistency is reached.

For the shrimp – Go to to find the perfect Creamy Parmesan Mustard Dip recipe!

Tips: Get creative with your fondue bites. Combine different ingredients and get a different bite every time. For example – Try beef with blue cheese dip, tomato, and arugula. Next, you could try shrimp with creamy parmesan mustard dip, cooked mushroom, cooked garlic, and a bit of green onion. You’ve got a lot of ingredients to work with, so keep experimenting and have fun!

Review & Discussion