Sunday, June 24, 2012

Herb and Cream Cheese Fondue

I recently received this e-mail from a friend. She had just sampled some and verified its superbness for us...
Herb and Cream Cheese Fondue Recipe
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 driec
3 8-ounce packages cream cheese, softened
1 to 1 ½ cups light cream
In a large, heavy, non-stick skillet, saute’ 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 the let the herb flavors blend.  Transfer to a warm ceramic fondue pot. Serve with cooked, shelled shrimp, tortellini, French bread, Wheat Thins, scallops, chicken, vegetables, etc.
Note:  The recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving. (It thickens when chilled.)  Shrimp and scallops cook quickly and dry easily when overcooked, so it’s best to prepare them shortly before serving this fondue recipe.  Serves 6

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