Pillsbury has several dipping sauce recipes for beef fondue, including aioli, curry, horseradish and steak sauce dips. Betty Crocker offers a more traditional cheese fondue dipping sauce that goes well with a variety of meats, vegetables and bread.
The Pillsbury fondue dips are very easy to prepare by blending the ingredients in a bowl with a wire whisk with no cooking required. The aioli dip is made by combining 1/2 cup of mayonnaise, 1 minced large garlic clove, 3 tablespoons of olive oil and 1/4 teaspoon of salt. Another mayonnaise-based dip is the curry dip which uses 3/4 cup blended with 1 teaspoon of lemon juice, 2 teaspoons of curry powder and 1/8 teaspoon of ground ginger.
For a little stronger flavor, the horseradish recipe combines 1/3 cup each of sour cream and mayonnaise with 1 tablespoon of prepared horseradish and 1 tablespoon of Dijon mustard. The steak sauce mix uses 1/2 cup of ketchup, 2 tablespoons of Worcestershire sauce and 1/2 teaspoon of garlic salt.
Betty Crocker's cheese fondue dipping sauce requires a little more preparation but goes with more types of fondue. Mix 2 cans of cheddar cheese soup, 11 ounces each, with 1/4 cup of dry white wine and 2 cups of shredded Swiss, or cheddar cheese, in a saucepan. Heat on medium until cheese is melted and stir in 4 finely minced green onions, 1/4 teaspoon of garlic powder and a dash of red pepper sauce.