Parmesan Fondue Recipe - Allrecipes.com
Parmesan Fondue Recipe
  • READY IN 10 mins

Parmesan Fondue

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 14 servings Change Servings

Directions

  1. Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins
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Reviews More Reviews

Dec 26, 2013

We serve fondue every year on Christmas Eve. I'm experiment each year with a different recipe, because it's never been perfect, until now! This will be our new staple. It's delicious and easy. We had 9 people for dinner and ate it all, so I will double or triple next year. I served with little smokies, meatballs, French bread, carrots, broccoli, cauliflower and mushrooms. YUMMY!!!

 
Jan 02, 2014

Really great! I always have to triple the recipe because it goes to fast!

 

6 Ratings

Aug 03, 2013

Excellent recipe!

 
Feb 28, 2014

Brought to a fondue party at work. Mine was the first to go. Instead of french bread, I had meatballs to dip.

 
Jan 24, 2014

Very good recipe! I made this for a girls night and my friend loved it!

 
Jan 03, 2014

Very easy, very good!

 

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Nutrition

  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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