Thursday, July 2, 2009

Creamy Parmesan Fondue

This is one of our favorites. We have it every Christmas Eve when we have fondue as well as other times throughout the year.

1-1/2 c. milk
2 (8-oz.) pkg. cream cheese [not low-fat or fat free]
Heat slowly in saucepan.
Add: 1/2 tsp. salt
1/2 tsp. garlic salt
Slowly add: 2-1/2 oz. container of Parmesan cheese (about 3/4 c.)

Blend milk, and cream cheese with electric mixer until smooth. Heat slowly in saucepan. Add salt and garlic salt. Slowly add Parmesan cheese. Stir until smooth, transfer to fondue pot. Serve with bread chunks. We use french bread cubes sometimes lightly toasted.

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