Wisconsin Badgers Cheddar Ranch Fondue

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"I've been making this cheese fondue forever! My kids have loved it throughout the years and I have served it for many a gathering with great results. Plus, it's so fun to eat."

Original recipe yields 8 servings


  • Serving Size: 1 (105 g)
  • Calories 195.9
  • Total Fat - 13.6 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 39.1 mg
  • Sodium - 331.5 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.5 g
  • Protein - 12.1 g
  • Calcium - 392.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0 mg

Step 1

In a heavy, 4-quart saucepan over medium-low heat, melt the butter. Add the tomatoes and sauté, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.

Step 2

Add the package of dry Ranch Mix and stir gently to dissolve the seasoning mix.

Step 3

While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese.

Step 4

Add the wine to the tomato mixture, stir once, and then add the cheese, a handful at a time. Heat and stir until the cheese is completely melted.

Step 5

Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately along with a sturdy good quality crusty bread pieces (sometimes I toast the bread slightly) or with vegetable pieces to dip in with fondue forks.

Tips & Variations

No special items needed.