I followed another reviewer's advice and added tsp minced garlic and reduced milk to 1 1/3 cups and parmesan to 4 oz (good thing - only had 4!). When whisking the cream cheese into the butter I did panic at first. It was VERY lumpy and didn't look like it would smooth out. Even though it said "until smooth" I didn't think it was smooth. The cream cheese just wouldn't incorporate totally with the butter. It almost looked like curdled milk. So I just added the milk anyways a little at a time. The more milk I added, the smoother it became. It wasn't lumpy at all and was quite yummy. The whole family agreed! Oh and I also added about a Tbsp of dried parsley near the end too - just for a bit more flavor and color. Definitely recommend and will make again!
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I followed another reviewer's advice and added tsp minced garlic and reduced milk to 1 1/3...