Cream Cheese Fondue
All came from Favorite Cheese Recipes from Family Circle (September 1975 edition). I've
tried all of them when fondue was very popular in the late 70's. They are all very
good.
Cream Cheese Fondue
1 1/2 lbs (24 oz) cream cheese, cubed
1 3/4 c mlk
1 T prepared mustard
1/4 c capers, drained
1 can (2 oz) anchovy fillets, drianed and chopped
Vegetables such as carrot sticks and celery stalks
Combine cubed cream cheese and milk in a medium size saucepan. Cook over medium
heat, stirring constantly, until the cream cheese is melted and well blended with the
milk.
Add mustard, capers and chopped anchovies. Continue cooking, for about 5 min, or
until fondue is hot. Transfer to fondue dish and serve with vegetable dippers.
Serves 6 to 8.
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