Cheese fondues most typically use Swiss cheeses like Gruyere and Emmental, but this hot melted cheese dip is made of cream cheese and Parmesan. Serve it with bread cubes and steamed vegetables.

Yield: Makes 4 cups.



  • 16 oz (500 g) light cream cheese, cubed
  • 2 cloves garlic, crushed
  • 2 cups milk (2% or homogenized)
  • 1 1/2 cups grated Parmesan cheese
  • Dash nutmeg


  1. Place cream cheese in top of a double boiler set over simmering water. As cheese melts, add garlic and gradually stir in milk.
  2. Cook and stir until mixture forms a smooth sauce. Add Parmesan cheese and nutmeg; cook and stir until smooth and thickened.
  3. 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.
Nutritional analysis per 1/4 cup:

131 calories, 9 g fat, 7.8 g protein, 4.6 g carbohydrate, 0 g fibre, 297 mg sodium