Cheese & Dip Recipe

Prepare cheese

Grate all cheeses and toss them with the cornstarch in a medium bowl until evenly coated. This prevents the cheese from separating when melted.

Rub the inside of a medium saucepan or fondue pot with the cut sides of the garlic clove, then discard the garlic or leave in for extra flavor.

Pour the white wine into the prepared pot and warm it over medium heat until it is hot but not simmering (small bubbles forming at the edge). Keep the heat moderate—too hot will make the cheese seize.

Reduce heat to low. Gradually add the grated cheese a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon or whisk until each addition is fully melted and smooth before adding more.

Once all cheese is incorporated, stir in the lemon juice, Dijon mustard, ground black pepper, and freshly grated nutmeg (if using). Taste and adjust seasoning. Keep the fondue on the lowest heat or move to a warmed fondue pot to maintain a smooth, dipping consistency.

Heat a large skillet over medium-high heat and add the olive oil.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 5–7 minutes.

Stir in the tomato paste, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Cook for 1–2 minutes to toast the spices and combine flavors.

If the pan looks dry or the beef is sticking, add the 2 tablespoons broth to deglaze the pan, scraping up browned bits. Continue cooking until the beef is cooked through and mixture is slightly thickened, 1–2 more minutes. Taste and adjust salt and spices as needed.

Reduce heat to low and keep warm until ready to serve. Alternatively, transfer to a warm small serving bowl placed beside the fondue pot.

Arrange cubes of crusty bread, steamed potatoes and blanched vegetables on a large platter for dipping.

Spoon the seasoned ground beef into a shallow bowl or ring it around the fondue pot so diners can scoop some beef into their cheese-dipped bread or vegetables.

Sprinkle the chopped fresh cilantro over the top of the melted cheese and/or over the seasoned beef for a bright, fresh finish.

Serve immediately with lime wedges on the side (if using). Keep fondue warm over low heat and stir occasionally to maintain smooth texture.