Creamy Parmesan Fondue
|Cream cheese/Neufchatel cheese||16 Ounce (2 Large Packages, 8 Ounce Each)|
|Milk||2 Cup (32 tbs)|
|Garlic cloves/1 teaspoon garlic salt||2 Small, minced / pressed|
|Shredded parmesan cheese||1 1⁄2 Cup (24 tbs), or grated|
|Freshly ground pepper||To Taste|
|French bread loaf||1 Pound, cut into 1 inch cubes|
Put cream cheese into the top of a double boiler and set over simmering water.
As cheese melts, gradually stir in milk until mixture blends into a smooth sauce.
Add garlic and Parmesan; stir until cheese melts and thickens the sauce.
Add salt to taste and more milk if needed to thin to good dipping consistency.
Serve in a chafing dish over hot water or in a ceramic cheese fondue pot over a low alcohol flame.
Sprinkle with fresh pepper or green onion.
Serve with bread cubes and fondue forks or long wooden skewers for dipping.