Mushroom and White Wine Fondue

posted in Appetizer

From the Kitchen of Lara Lyn Carter



  • 4 oz. Kite Hill Cream Cheese
  • 1 cup of Fit Vine Wine Chardonnay
  • 1 cup of baby portobella mushrooms sliced and sautéed
  • 1/2 cup Vidalia Onions sliced thin and sautéed
  • 1 clove minced garlic
  • 1 tsp. fresh thyme
  • 1/2 tsp. freshly grated nutmeg
  • pinch coarse salt
  • pinch coarse black pepper


Combine all ingredients in a fondue pot and stir over low heat until blended well and warm. Serve with gluten free bread.