This is an unusual fondue, flavoured with smoky bacon and soured cream. Make this in a saucepan and then place it into a fondue pot to keep warm at the table.
- 250g cream cheese
- 125ml soured cream
- 250g sharp cheddar cheese
- 250g smoky bacon
- 15g butter
- 100g spinach
- Black pepper
- 1 garlic clove
Cut the bacon into tiny strips and put into a frying pan with the butter. Fry until just crispy.
Add the cream cheese and soured cream and stir well.
Grate the cheddar cheese and mince the garlic clove.
When the mixture is just simmering, add the spinach, black pepper and the garlic clove.
Once the spinach is wilted, add the grated cheese and stir well.
Taste the mixture and if the seasoning needs adjusting, add more black pepper.
Pour the fondue into the fondue pot to serve.
Serve the fondue with your choice of crudités.