Goat Cheese Fondue

goat-cheese-fondue Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates


  • 1 (4-ounce) package goat cheese
  • 1/2 cup skim milk
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon freshly ground cumin
  • 2 tablespoons chopped chives
  • 2 teaspoons finely minced shallots
  • 4 cups mixed raw vegetables, such as baby carrots, radishes, and zucchini


Heat a small saucepan over low heat; add goat cheese and skim milk. Bring to a simmer, whisking until goat cheese is melted. Add butter, whisking well. Season with salt, pepper, and freshly ground cumin; stir in chopped chives and minced shallots. Serve with raw vegetables.

  • Yield: Makes 4 servings (serving size: 1/4 cup fondue and 1 cup vegetables)

Nutritional Information

Calories per serving: 172
Fat per serving: 12g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 8g
Carbohydrate per serving: 9g
Fiber per serving: 2g
Cholesterol per serving: 31mg
Iron per serving: 1mg
Sodium per serving: 268mg
Calcium per serving: 150mg

Good to Know

When compared to cow milk products like cream cheese (a popular ingredient in many dips), goat cheese is lower in fat, calories, and cholesterol. It also provides more calcium and fewer carbs.


This Recipe Is

David Burke