Every year our good friends throw the most amazing fondue party with multiple types of cheese and multiple types of chocolate fondue. Maybe someday she’ll give me her recipe for the classic Swiss/Gruyere fondue she makes and let me share it with the world! (This post contains affiliate links.)
It doesn’t really matter what type of cheese is being used. There’s been blue cheese, beer cheese, and cheddar cheese, among the other variations. But every one of these dippers will go well in pretty much any type of cheese you dip it in. Because let’s face it, it’s cheese, which is the best thing in the world.
Whenever the party rolls around I have the hardest time coming up with a good dipper to bring for the cheese. We’ve experimented with pretty much everything, but these 10 dippers are the ones that stand out year after year as the best. Some are classic, and some are a bit unique. None of them take a ton of prep, though, which is where it’s at when it comes to party food!
10 Best Cheese Fondue Dippers
This is a classic vessel for cheese fondue. My favorite is a nice crusty baguette cut into big 1″ chunks.
The best way to eat your veggies… dipped in cheese! You can either blanch these VERY quickly before serving, or even if you run out of time you could serve them raw as the hot fondue will end up blanching them a little.
It’s like delicious melty charcuterie on a stick. You could either make nice slices like below, or cut it up into chunks. It doesn’t really matter because it’s hard enough to stay on the stick.
4. Baby Potatoes
Use halved fingerlings or Trader Joe’s “teeny tiny potatoes” cooked just long enough so they don’t fall apart in the cheese. When you check for doneness you’ll want the fork to still have quite a bit of give.
5. Roasted Balsamic Brussel Sprouts
This will make a convert of any brussel sprout skeptic. Cut them in half, sprinkle with salt, pepper, olive oil, and balsamic vinegar. Spread out on a baking sheet and cook in a 425° oven for 15-20 minutes
Talk about comfort food. Bake off a bag of frozen meatballs and you’re good to go!
7. Pretzel Bites
These go especially well with the beer cheese fondue. You could either be ambitious and make them from scratch, or buy the frozen pretzels, bake them off, then cut them up.
Cut the woody bottoms off. Lay them out on a baking sheet. Sprinkle with salt, pepper, and a little bit of olive oil. Bake at 425° for 10-12 minutes. You don’t want them to be too cooked otherwise they’ll fall off the fondue stick.
One of my favorites is beef tenderloin cooked and diced into 1″ chunks, but really any steak will do.
A nice 15-20 peeled and deveined, tail on shrimp is perfect. Boil in a pot with Old Bay and lemons for just a few minutes until they’re pink. You can either bring them over warm, or let them get cold and they’re like shrimp cocktail. That’s the best part, they’re not fussy at all, and they’re so delicious!
Here are my Amazon picks for the tools you’ll need for a great fondue party. I love the ceramic pots but they’re a little spendy. The others serve just as well:
And there you have it. The 10 best fondue dippers to take to any fondue party. Do you have any favorites?
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