Olive Garden Five Cheese Fonduta is so delicious that I’ve decided to make a copycat recipe for this heavenly appetizer. If melted cheese isn’t one of the most delicious and sinful foods worth each calorie you take, well, then I really don’t know what is!

Olive Garden Five Cheese Fonduta

My husband and I recently visited Olive Garden and got the “Dip Duo,” and we got really stuffed with cheese. He begged me to re-create a homemade version of the Olive Garden 5 Cheese Italian Fonduta on Saturday when he watches soccer games.

I am not 100% certain of each cheese they use in their dip; however, I was sure I might taste mozzarella and Parmesan. Anyway, the version I created at home, you’re going to love it!

It blows their version away. Primarily cause the cheeses you can purchase at your market are simply higher quality than most chain restaurants. I always use fresh mozzarella balls. Another secret is not to get any grated cheese that comes in the bag. You can; however, it simply doesn’t have identical melt-ability and efficiency that freshly cheese off the block provides.

Next, you have got to look for fresh baguette bread (or low-carb bread with almond flour if you’re on a low-carb diet) from your store and broil it with lots and plenty of butter and freshly chopped garlic. It’ll be really crunchy and chewy – simply the right texture to dip into your stretchable gooey cheese.

Other fantastic recipes from Olive Garden are Alfredo sauce and Zuppa Toscana!

Ingredients

For the Cheese Dip

• 8 oz block of Philadelphia cream cheese, softened

• 8 oz mozzarella cheese, freshly grated or chopped

• ½ cup Parmesan cheese, freshly grated

• 4 oz provolone cheese, freshly grated

• 4 oz fontina cheese, freshly grated

• 2 teaspoons red pepper flakes

• 1 Roma tomato, diced

• Freshly ground black pepper, to taste

For the Garlic Bread

• 1 French baguette, sliced (or low-carb almond flour bread for a keto-friendly option)

• ¼ cup butter, melted

• 3 cloves garlic, minced

Instructions

1. Prep the Oven

Preheat oven to 450°F (230°C). Lightly grease a pie dish or small baking dish with butter or non-stick spray.

2. Make the Cheese Mixture

In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, provolone, and fontina. Mix with a rubber spatula until smooth and well combined. Stir in the red pepper flakes and black pepper.

3. Bake the Dip

Spread the cheese mixture evenly into the prepared baking dish. Bake for 15 minutes.

4. Add the Tomato & Broil

Switch the oven to Broil. Stir the diced tomato into the melted cheese mixture, then return to the oven for 3–4 minutes, until the top is golden brown and bubbling.

5. Prepare the Garlic Bread

While the dip is baking, place baguette slices on a baking sheet. In a microwave-safe bowl, melt butter and garlic together for 20–30 seconds. Brush the garlic butter generously over each slice. Broil for 5–6 minutes, rotating the pan halfway through, until the bread is golden and crisp.

6. Serve

Serve the bubbling cheese dip straight from the oven with warm garlic bread slices.

Tips & Notes

• Cheese freshness: Grating cheese yourself (instead of using pre-shredded) ensures better melting and creamier texture.

• Spice level: Adjust red pepper flakes to your heat preference.

• Low-carb option: Use almond-flour bread or low-carb baguette slices.

Make-Ahead & Storage

• Make-ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.

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Chicken Meatballs With Parmesan is a comfort meal that can be low carb and keto-friendly ~ or subtly carb-a-Licious ~ with just a few differences and can change out how you like them.

This is my type of meal. I couldn’t stop thinking about it ever since I purchased the ingredients for them. It’s been some time since I’ve created meatballs with ground chicken, and I love how it lightens them up.

Low Carb Chicken Meatballs

Meatballs most frequently contain breadcrumbs within the mixture, which helps to give the meatballs a looser, more appealing texture. I’ve substituted almond flour (you also can use Parmesan cheese) for the crumbs.

Tomato sauce is usually filled with hidden sugars. I’m using a brand that I really like that has no added sugars in it, Rao’s. I also like the Arrabbiata spicy version, which adds spice to my casserole dish.

I serve these meatballs all by themselves, with a green salad on the side, so there are no more added carbs in this meal. Meatballs created in this fashion are an excellent way to get a delicious high-protein meal and are also very satisfying if you’re cutting off carbs.

Ingredients

For the Meatballs

• 2 pounds ground chicken

• 2 large eggs, lightly beaten

• ½ cup almond meal (plus extra for rolling)

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ cup onion, finely grated

• 2–3 cloves garlic, minced (or more, to taste)

• ½ cup whole milk ricotta cheese

• ½ cup grated Parmesan cheese

• Olive oil, for brushing

For the Casserole

• 32 oz jar Rao’s Marinara Sauce (or another no-sugar-added tomato sauce)

• 2 cups shredded mozzarella cheese

Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C).

2. Make the Meatball Mixture

1. In a large bowl, combine the ground chicken, eggs, almond meal, Italian seasoning, salt, black pepper, grated onion, garlic, ricotta, and Parmesan.

2. Mix gently until everything is evenly incorporated — don’t overmix or the meatballs can turn dense.

3. Form the Meatballs

1. Scoop out about ½ cup of the mixture for each meatball. The mixture will be moist — that’s normal.

2. Shape into round balls and place in a single layer in a large baking dish.

3. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight if prepping ahead.

   • If refrigerating overnight, reduce oven heat to 350°F (175°C) for baking.

4. Bake the Meatballs

1. Brush the bottom of a baking pan with olive oil.

2. Roll each meatball lightly in almond meal and place them in the pan.

3. Brush the tops generously with olive oil.

4. Bake uncovered for 20 minutes until they begin to set and lightly brown.

5. Add Sauce & Finish Baking

1. Pour the marinara sauce evenly over the meatballs.

2. Return to the oven for another 20 minutes.

6. Add Cheese & Broil

1. Top with shredded mozzarella and bake until the cheese is melted and bubbling, about 5–7 minutes.

2. For a golden, slightly crispy top, switch to Broil for 1–2 minutes — but keep a close eye to prevent burning.

7. Serve

Let the casserole rest for a few minutes, then serve warm, topped with fresh basil or extra Parmesan if you like.

Tips & Notes

• Moist mixture: Don’t worry if the mixture feels wet — the ricotta keeps the meatballs juicy.

• Meal prep: Form the meatballs a day ahead and refrigerate until ready to bake.

• Serving ideas: Pair with a simple green salad or zucchini noodles for a complete low-carb meal.

Make-Ahead & Storage

• Make-Ahead: Assemble and refrigerate for up to 24 hours before baking.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer-Friendly: Freeze baked and cooled meatballs (without sauce) for up to 2 months. Reheat in sauce until hot.

If you’ve liked this recipe, please check this Slow Cooker Swedish Meatballs Best Recipe.

When you make this Popeyes Chicken Sandwich Recipe, you will be instantly teleported to Popeyes but won’t have to be confronted with long lines or sold-out signs!

You eat plenty of chicken sandwiches in your life. However, this one is the one that stops you in your thoughts and stays in your mind long once you ate it. It’s wonderful. It’s good. It makes me really happy, and this version is simply as wonderful if not better than the original.

Also, be sure to check the Popeyes Blackened Ranch Sauce recipe!

Ditch the store-bought hot sauce and make your own Louisiana-style sauce for Popeyes’ spicy recipe. 

Ingredients

For the Chicken Marinade

• 2 chicken breasts, pounded and cut in half (for sandwich-sized portions)

• 1 cup buttermilk

• 2 large eggs, beaten

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 tablespoon Louisiana hot sauce

For the Chicken Breading & Frying

• Vegetable oil (for frying)

• 1½ cups all-purpose flour

• ¾ cup cornstarch

• 1½ tablespoons paprika

• 1½ tablespoons garlic powder

• 1½ tablespoons onion powder

• 1½ tablespoons Cajun seasoning

• 1½ tablespoons cayenne pepper

• 2 teaspoons sea salt

• 2 teaspoons ground black pepper

For the Spicy Mayo & Assembly

• ¾ cup mayonnaise

• 2 tablespoons Louisiana hot sauce

• 2 teaspoons paprika

• 2 teaspoons Cajun seasoning

• 1 teaspoon cayenne pepper

• ½ teaspoon garlic powder

• 2 tablespoons butter

• 4 brioche buns

• Kosher dill pickle slices

Instructions

1. Marinate the Chicken

1. In a medium bowl, whisk together buttermilk, eggs, cayenne, paprika, sea salt, black pepper, and hot sauce.

2. Submerge the chicken pieces fully in the marinade. Cover tightly and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor and tenderness.

2. Make the Spicy Mayo

1. In a small bowl, combine mayonnaise, hot sauce, paprika, Cajun seasoning, cayenne, and garlic powder.

2. Mix until smooth, cover, and refrigerate until ready to use.

3. Bread the Chicken

1. Heat the frying oil in a heavy-bottomed pot to 350°F (175°C).

2. Prepare a baking sheet lined with paper towels or paper bags for draining.

3. In a medium bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, Cajun seasoning, cayenne, sea salt, and black pepper.

4. Add about ⅓ cup of the liquid marinade into the flour mixture. Use a fork to mix, creating small clumps for extra-crispy breading.

5. Remove a piece of chicken from the marinade, pat off excess liquid, and dredge in the flour mixture. Press gently to ensure the coating sticks well. Repeat with remaining pieces.

4. Fry the Chicken

1. Fry the breaded chicken in batches for 4–6 minutes, turning as needed, until golden and crisp.

2. Remove to the prepared baking sheet and let rest for 2–3 minutes.

3. Return chicken to the hot oil for 1–2 minutes to double-fry, ensuring a shatteringly crisp crust.

5. Toast the Buns

1. Heat a skillet over medium heat.

2. Melt butter, then place the brioche buns cut-side down.

3. Toast until golden and slightly crisp.

6. Assemble the Sandwiches

1. Spread the spicy mayo generously on both halves of the toasted buns.

2. Add 4–5 pickle slices to the bottom bun.

3. Place a piece of crispy chicken on top, then crown with the top bun.

4. Serve hot and enjoy!

Tips & Notes

• Crispier coating: Lightly press the breading onto the chicken before frying for extra texture.

• Heat adjustment: Reduce cayenne by half for a milder version, or add extra for more spice.

• Oil temperature: Use a thermometer — maintaining 350°F is key to even cooking and crispiness.

Make-Ahead & Storage

• Make-Ahead: Marinate the chicken up to 24 hours in advance.

• Storage: Store cooked chicken in an airtight container in the fridge for up to 2 days. Reheat in a 400°F oven for 8–10 minutes to bring back the crunch.

• Freezer-Friendly: Freeze fully cooked chicken pieces for up to 2 months. Reheat in the oven until hot and crispy.

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How to make Popeyes Chicken Sandwich

Step 1: Marinate the chicken breasts

First, prepare the chicken breasts by covering them with foil and flattening the thicker size using a meat mallet.

Add the buttermilk, eggs, cayenne, paprika, sea salt, pepper, and Louisiana hot sauce in a medium size bowl. Mix until it’s well combined. Marinate the chicken breasts for at least 4 hours, and for the best results, up to 24 hours.

Make sure it’s completely submerged in the marinade. 

Step 2: Prepare the spicy mayonnaise sauce.

In a separate, smaller dish, combine all of the ingredients for the spicy mayonnaise; mayo, paprika, hot sauce, Cajun, cayenne, and garlic powder. Place the covered bowl in the refrigerator and let the flavors combine for at least a few hours, preferably overnight. 

Step 3: Prepare the breading mix.

Put all the dry breading ingredients into a bowl of about medium size, and mix well; All-purpose flour, cornstarch, paprika, garlic powder, onion powder, Cajun seasoning, sea salt, and ground pepper.

Step 4: Fry the chicken

In a heavy-duty pot, heat the oil to 350 degrees.

Take the chicken marinade out of the fridge, and pour in a third of a cup’s worth of the marinade liquid into the flour mixture. Stir the flour mixture with a fork after adding the liquid marinade. Coat chicken with flour mixture, using as much marinade liquid as necessary to get a coating texture right. 

Place the chicken in the hot oil and cook it for four to six minutes. Remove the chicken and put it on a baking sheet that has been prepared.

After a short rest period, return the chicken to the frying oil and cook it for another minute or two.

Step 5: Prepare the buns and assemble them. 

Preheat the pan over medium heat. Then, when the butter has melted, lay the buns, cut side down, in the greased pan. Get the buns nicely browned and toasted until the butter bubbles and the edges crisp.

Add a generous amount of spicy mayo to the buns.

Place the bottom bun with four or five pickle slices on it. Top with the chicken breast.

Popeyes Chicken Sandwich Video Instructions

Let us know what you think of this Crispy, spicy, tangy copycat version of the famous Popeyes Chicken Sandwich Recipe!

If you’ve liked this recipe, check out this Chick-fil-a Chicken minis copycat recipe.