Friday, March 4, 2011

Cheese Fondue

Fondue is so delicious. I love this recipe, because it can be served as a snack, as part of your main course, or as an appetizer!

Cheese Fondue

1 1/2 cups milk

2 (8 ounce) packages cream cheese, cubed

1 1/2 cups grated Parmesan cheese

1/2 teaspoon garlic salt

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.

My favorite things to dip in cheese fondue:

Blanched broccoli, blanched cauliflower, crusty French bread, sliced pepperoni, sliced summer sausage, raw bell peppers.

To blanch a vegetable, boil in water for 2 minutes; just long enough to soften slightly.

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