"This recipe was given to me many years ago at a New Year's potluck," says Gwynne Fleener of Coeur d'Alene, Idaho. "Since then, it has been a tradition to serve it at our holiday open house. The creamy mixture is always a hit."
- 1-1/2 to 2 cups milk
- 2 packages (8 ounces each) cream cheese, cubed
- 1-1/2 cups grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1 loaf (1 pound) 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. Keep warm. Serve with bread cubes. Yield: about 3-1/2 cups.
Originally published as Parmesan Fondue in Quick Cooking November/December 2003, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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