2. Fondue
Fondue is basically melted cheese, and what’s not to like about that? It was a traditional dip in Switzerland and its name comes from the verb fondre, which means to melt, in French. It was a must at parties during the 70s and, to be honest, it could make a great dip for parties during the 21st century as well.
When it comes to making the creamy, traditional Fondue, it’s all about the cheese. It’s better to use firm cheeses like gruyere or gouda if you want that classic taste. You can also use cheddar, but make sure you mix it with other kinds of cheese like the ones mentioned above.
