1/2 c. Gruyere cheese, shredded
1/2 c. Mozzarella cheese, shredded
1/4 c. Parmesan cheese, shredded
1 tsp. flour
1/3 c. white cooking wine
1 Tbsp. Garlic Olive Oil
1 Tbsp. Honey Pepper Vinegar
3/4 c. chopped baby spinach
1/3 cup artichoke hearts, drained and chopped
POSSIBLE DIPPING ITEMS:
French bread, cubed
Combine the cheeses in a bowl and sprinkle with the flour. Toss to evenly coat, set aside.
Pour cooking wine, Garlic Olive Oil, and Honey Pepper White Balsamic into a pot and cook over medium-high heat. Once it starts to boil add the spinach and artichokes, stir until the spinach wilts.
Stir in the cheeses and keep stirring until the cheese is stringy and melted completely.
Transfer to a fondue pot, or keep in pot on low heat until ready to serve. Serve with your choice of dipping ingredients.