Cheese Fondue (Parmesan and Cream Cheese)

This warm, mild, creamy fondue is simple to make but tastes like you spent a lot more time on it. Delicious with bread cubes, vegetables, or even little meatballs. It's a great base recipe to put your own personal twist on with other cheeses or seasonings. Experiment with the types of cheese you like in this; it's great with Asiago, Romano, or even a little sharp Cheddar. For an extra kick, add a touch of cayenne pepper or hot sauce.

2 (8 oz) pkgs cream cheese, cubed (500 g)
2 cloves garlic, crushed
2 cups milk
1½ cups Parmesan cheese, freshly grated
1 pinch ground nutmeg

Place cream cheese in the top of a double boiler set over simmering water. As cheese melts, add garlic and gradually stir in milk.

Cook and stir until mixture forms a smooth sauce. Add Parmesan cheese and nutmeg; cook and stir until smooth and thickened.

Serve warm with an assortment of dipping ingredients. Fondue may be prepared and refrigerated for up to 24 hours or frozen for up to 1 month. Reheat fondue in a double boiler. Thin with additional milk, if necessary.

Makes 4 cups.

Nutritional Information:
¼ cup: 131 calories, 9 g fat, 7.8 g protein, 4.6 g carbohydrate, 0 g fibre, 297 mg sodium