Thursday, January 28, 2010

{parmesan fondue}

Be careful. You will want to eat every bit in one sitting!


1 1/2 to 2 c. milk
2 packages cream cheese (8 ounces each)
1 1/2 c. freshly grated Parmesan cheese
1/2 tsp. garlic salt
1 loaf French bread, cubed

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. Serve with bread cubes. Makes about 3 1/2 c.

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