Food Storage & Other Adventures in Motherhood

Easy Parmesan & Herb Fondue

by heather

Last week for our anniversary my husband bought me a fondue pot and a food processor. (Because he loves me and he likes me to feed him.) So of course I had to try them out. As a general rule when you are making a cheese fondue you need to have alcohol in the sauce to keep it liquid. Otherwise you have a giant blob of warm cheese that isn’t really conducive to dipping things in. I discovered that grocery stores in Utah only carry beer, and I was not interested in trying to drag my three small kids to the liquor store. Even if I could take them in I really don’t want to have them around rows and rows of glass bottles. Just saying. I did however find one fondue recipe that uses cream cheese and omits the alcohol. And then I added some herbs to it and it tasted significantly better. Fondue is kind of a special occasion thing, it’s high on saturated fat and all pieces have to be washed by hand. But it’s fun, and it gets my children to eagerly eat vegetables. The original recipe called for french bread cubes, but I find that french bread is awful fluffy to easily be cut into cubes, so I cut a baguette into rounds and then cut those in half. (And then when we polished off all of that we spread some on slices of Tuscan bread.)

Parmesan & Herb Fondue

1 1/2 cups milk
2 (8 oz) packages of cream cheese or neufchatel
1 1/2 cups grated Parmesan cheese (You want the real stuff)
1/2 teaspoon garlic salt
1 Tablespoon chopped dried chives
2 teaspoon dried dill
dash of nutmeg
bread, veggies and granny smith apples for dipping

1. In a medium saucepan stir cream cheese and milk over low heat until cheese is melted. 2. Add Parmesan and herbs, stir and cook until heated through. 3. Transfer to fondue pot to keep warm and serve.

Not the greatest pic, but trust me it's yummy.

 

Mmm… apples and cheese.

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