Rosé Wine Cheese Dip

Rosé Wine Cheese Dip


¼ Teaspoon EVOO
1 Teaspoon Garlic, finely chopped
1 Cup plus 2 tablespoons Hampton Water
¼ Cup Cornstarch
3 Ounces Gouda cheese
6 Ounces Swiss cheese
7 Ounces Gruyère cheese
2 Tablespoons Fresh basil, finely chopped

Optional Accompaniments

Crostini, Crackers, Apples, Celery, Broccoli, Carrots


1. In a medium size saucepan add olive oil and garlic. Sauté over medium heat for 1 minute.

2. Pour in 1 cup of Hampton Water and then add the cornstarch. Stir until the cornstarch is dissolved.

3. Lower heat to medium-low and add the Gouda, Swiss, and Gruyère cheeses. Whisk until cheese is completely melted.

4. Remove from heat and whisk in the remaining 2 tablespoons of Hampton Water rosé followed by the basil.

5. Transfer to a fondue pot or other heatproof serving dish. Serve warm with desired items for dipping.

6. Store leftover cheese dip in the refrigerator and microwave to reheat.