We were gifted with a box of delicious soft pretzels from Eastern Standard Provisions. The box contained pretzels of different shapes and sizes, mustard, and toppings. It’s an amazing gift and was so unexpected.

Around the same time we received the box, I was surfing the web and came across a recipe from Duff Goldman for soft pretzels with a cambozola cheese fondue. The fondue was obviously secondary to learning how to make your own soft pretzels but having this collection of ready-made pretzels, I was intrigued by the fondue. We also had a wedge of blue cheese, not cambozola, leftover from our holiday cheeseboard that was just crying to be used.

A simple dip that is deceptively rich

With just four ingredients, this fondue dip comes together in just minutes. In fact, it will probably take more time to preheat the oven to warm up the pretzels than it will take to pull together this dip. I kept the fondue over a very low heat while waiting on the pretzels.

When I first placed the fondue in a serving dish, I was concerned that it wasn’t enough (I’m always worried that I don’t have enough food to feed my guests). But this dip is rich from the cream and the cheese and it outlasted the pile of pretzel bites.

Don’t be fooled by the consistency. This is not a thick, heavy cream sauce. It’s on the thinner side but holds well to whatever you choose to dip into its cheesy goodness.

Not just for pretzels

This dip would be great with any type of hearty bread, just like a traditional fondue. It would also taste great with broccoli or cauliflower or any vegetable you would serve with a cheese sauce.

One night we grilled steaks for dinner and on a whim I took some of the leftover fondue and drizzled it over the meat. It was delicious but if I were to make it just for steak, I would reduce or even leave out the honey.

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