Seafood fondue can make any occasion special. Crab usually isn’t an everyday fare, but more of a rare occasion, at least in my family. Therefore, something as simple as crab can boost fondue to a very upscale meal choice. Of course crab could be used as a dipper, but it can also pack some punch as part of the fondue, too. It adds texture and a depth of flavor that reallly complements the cheese and fruitiness of the dip.

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It is so fun to put out large platters of dippers with your cheese fondue.  While the cheese fondue recipe is important, the dippers can really pack the most punch.  They must be fresh and well-thought out.  I love variety from multi-grain crackers and breads, to fruit and roasted veggies.  The more veggies, the better in my book.

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There are so many dip options when it comes to beef fondues.  Everyone is sure to have some dip ideas, and there are various options to choose from.  There are salsas, oriental dips, seafood dips, horseradish sauces and more.  I have put together some of my favorites for you to try.

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If you watched Julie and Julia, you know about Julie’s catastrophe with Boeuf Bourgignon.  Erase everything you saw about that, because this type of fondue is very easy, and in all reality fool proof.  Bourguignon are meat fondues.

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