Creamy Parmesan Fondue

By lorik

Almost indestructible, this fondue can be made ahead and reheated to serve a sizeable group.

Ingredients

• 2 8 oz packages of cream cheese or Neufchatel
• 2 About 2 cups of milk
• 2 small cloves garlic, minced (or 1 tsp garlic salt)
• 1 1/2 About 1 1/2 cups shredded or grated Parmesan cheese
• Salt
• Freshly ground black pepper
• 1 green onion, thinly sliced
• 1 About 1 lb loaf of French bread, cut in 1 inch cubes, then lightly toasted

Details

Servings 1
Adapted from sunsetpublishing.com

Preparation

Step 1

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 pepper and green onion and serve with toasted bread cubes.