Olive Garden Smoked Mozzarella Fonduta

"I had this appetizer last night and could not rest until I found a recipe for it! This is outstanding, you will love it!"
photo by alligirl photo by alligirl
photo by alligirl
Ready In:




  • Preheat oven to 450 degrees F.
  • Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
  • Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

  • Spray an 8x10-inch casserole dish with pan spray, then use a spatula to transfer the mixture.

  • Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
  • TO BAKE:

  • Place casserole dish or baking sheet with individual bowls on center rack in oven.
  • After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes. Remove bread and fonduta from oven.

  • Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls. Arrange bread slices around bowl(s) and serve immediately.
  • *This recipe calls for one of these two cheeses to be smoked and one to be regular).

Questions & Replies

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  1. nmr1008
    This is yummy!!! I was pleased that the texture was very much like Olive Garden's. Actually I think the texture was better! It stayed smooth and soft was a long time. At OG it sets up after awhile. Part of this could be because we used Smoked Gouda, Provolone, Mozzarella, and Parmesan. <br/><br/>We could not find smoked provolone or mozzarella but the Gouda was great! I love how you can do this in a casserole dish or individual. We threw in sun-dried tomatoes! Wonderful addition! <br/><br/>Makes a ton!
  2. GailBurgess
    This is an excellent recipe. I made it with Smoked Mozzarella and Fontina. My friend and I had eaten this at Olive Garden two days before. We both felt that my version was even better than what we had eaten there. I would suggest two things in the preparation. Remove the hard skin from the mozzarella and freeze the cheeses before you grated them to make it easier. Thanks for sharing this.
  3. mpardel
  4. kruzn
    Delicious. I am currently on the Atkins diet and cannot eat bread, so i put some pepperoni on top instead. It does make it a little greasier but I just pour it off the top. My whole family loves it.
  5. Amy Jo
    Had this tonight, it was really yummy. It was a little hot for my youngest, I think next time I will leave out the pepper flakes (I liked it with them though).


  1. stephne26
    Exactly like the restaurant version!! Loved it! I used smoked gouda instead of provolone and it turned out great. I will definitely make a smaller amount next time, though.


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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