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!
Ingredients
For the Cheese Dip
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8 oz block of Philadelphia cream cheese, softened
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8 oz mozzarella cheese, freshly grated or chopped
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½ cup Parmesan cheese, freshly grated
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4 oz provolone cheese, freshly grated
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4 oz fontina cheese, freshly grated
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2 teaspoons red pepper flakes
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1 Roma tomato, diced
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Freshly ground black pepper, to taste
For the Garlic Bread
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1 French baguette, sliced (or low-carb almond flour bread for a keto-friendly option)
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¼ cup butter, melted
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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
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Cheese freshness: Grating cheese yourself (instead of using pre-shredded) ensures better melting and creamier texture.
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Spice level: Adjust red pepper flakes to your heat preference.
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Low-carb option: Use almond-flour bread or low-carb baguette slices.
Make-Ahead & Storage
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Make-ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
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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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