This Olive Garden Copycat Fonduta is my favorite appetizer of all time. You just can’t beat baked gooey cheese served with toasted Italian bread!
The recipe calls for just regular mozzarella and provolone cheese. It’s a personal preference, but I like to use smoked versions of these cheeses. Just a hint of that smokiness can make a big difference in taste!
In a large bowl, combine the sour cream with the mozzarella cheese, provolone cheese, parmesan cheese, Italian seasoning, and red pepper flakes.
Mix together and then pour into the prepared cast iron skillet.
Bake for 15 minutes, until the mixture is melted and bubbly. If you’d like the top extra browned, broil for an additional 2-3 minutes, but make sure to keep an eye on it so it doesn’t burn.
Garnish with diced tomatoes and parsley. Bake the bread slices for 5 minutes then serve immediately.
Olive Garden Copycat Fonduta
Ingredients
- 1 cup sour cream fat free
- 8 oz mozzarella cheese shredded
- 8 oz provolone cheese shredded
- 1/2 cup parmesan cheese finely shredded
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 2 roma tomatoes diced
- 2 tbsp parsley finely chopped
- 1-2 loaves Italian bread cut into slices
Instructions
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Pre-heat your oven to 450F.
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In a large bowl, combine the sour cream with the mozzarella cheese, provolone cheese, parmesan cheese, Italian seasoning, and red pepper flakes.
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Spray a medium-size cast iron dish with Pam Cooking Spray.
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Pour the mixture into the prepared cast iron dish.
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Bake for 15 minutes, until the mixture is melted and bubbly. If you’d like the top extra browned, broil for an additional 2-3 minutes, but make sure to keep an eye on it so it doesn’t burn.
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Garnish with diced tomatoes and parsley.
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Bake the bread slices for 5 minutes then serve immediately.