Blend: Add all ingredients to a high-power blender. Blend on high speed until mixture is smooth. Scrape down sides with a spatula and run blender again on high speed to ensure mixture is completely smooth.
Heat: Transfer mixture to a small nonstick saucepan and place on the stovetop on medium heat. Stir continually as mixture begins to heat through and thicken, 10-15 minutes.
Serve: Serve in a fondue pot or as preferred.
Foods for dipping in fondue: Whatever you think pairs well with white cheese would go well in this fondue! I opted for granny smith apples, blanched broccoli florets, crusty bread (white and multigrain), pretzels, creamer potatoes, and cornichon pickles.
Serving the fondue: The fondue pictured is in a ceramic crock without a heating element. This works fine, however the fondue does form a film on top as it cools. If this bothers you, it would be best to serve in a fondue pot with a heating element beneath it, and stir the fondue occasionally to keep it evenly warm.
Calories: 173kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 157mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Calcium: 40mg | Iron: 1.2mg