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    Herb & Cream Cheese Fondue


    Source of Recipe


    greatpartyrecipes.com

    List of Ingredients




    3 cloves garlic, minced
    2 tablespoons extra-virgin olive oil
    1 tablespoon fresh parsley, chopped, or ½ tablespoon dried
    1 tablespoon fresh oregano, chopped, or ½ tablespoon dried
    1 tablespoon fresh basil, chopped, or ½ tablespoon dried
    3 8-ounce packages cream cheese, softened
    1 to 1 ½ cups light cream

    Recipe



    In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot.

    Serve with cooked, shelled shrimp (prawns) and/or scallops, tortellini and crusty French bread, cubed.

    Note: A cream cheese fondue recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving; it invariably thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it’s best to prepare them shortly before serving this fondue recipe. Serves 6.

 

 

 

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