Smoked Mozzarella Fonduta

★★★★★ 9 Reviews
swkuntrygirl avatar
By Stefanie Wilson
from Lookout Mountain, GA

If you've ever been to Olive Garden and had this appetizer, then you know it's wonderful. Enjoy!!! :o)

Blue Ribbon Recipe

So savory, so smoky, so satisfying, so GOOD! Serve this cheese dip as an appetizer the next time you're hosting a group of friends or family. They are going to love this wonderfully creamy dip. It's a very rich and satisfying dish.

— The Test Kitchen @kitchencrew
serves 8 Servings
prep time 15 Min
cook time 10 Min
method Bake


  • 1 pkg
    Italian bread, sliced into 1/4 inch slices
  • 1 c
    sour cream
  • 1 tsp
  • 1/2 tsp
    crushed red pepper
  • 1/4 tsp
    cayenne pepper
  • 3 c
    shredded mozzarella or smoked mozzerella*
  • 3 c
    shredded provolone or smoked provolone*
  • 3 Tbsp
    grated Parmesan
  • 3 Tbsp
    grated Romano
  • 8 tsp
    fresh diced tomatoes
  • fresh chopped parsley
  • NOTE:
  • *this recipe calls for one of these two cheeses to be smoked and one to be regular

How To Make

  • 1
    Preheat oven to 450 F. Arrange sliced Italian bread flat on a baking sheet.
  • 2
    Cover with foil. Set aside until ready to use.
  • 3
    Combine sour cream, thyme, red pepper, cayenne pepper, and four kinds of cheese in a large bowl. Blend thoroughly.
  • 4
    If serving family style, spray an 8" x 10" casserole dish with pan spray.
  • 5
    Then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
  • 6
    Bake on center rack in oven.
  • 7
    After five minutes, place the baking sheet with bread, still covered, in the oven. Bake for an additional five minutes.
  • 8
    Remove bread and fonduta from the oven. Garnish with diced tomatoes and parsley. Arrange bread slices around the bowl(s) and serve immediately.