Cream Cheese Fondue

This weekend I offered to help my friend Mrs Thunder of Wednesday Night Accessories make some jewlery. She is going to be a vendor at the Port Washington Pirate Festival in WI June 5-7. This is her first big show and I am super excited for her! I went crazy on making ankle bells. I think I may be getting the beading bug again. (I blame Mrs Thunder because she always has the coolest beads.) I had so much fun I would definately help out again.

Anyhow, she made us Cream Cheese Fondue for lunch. It was delicious! I don't know where she found it but here is the same recipe, 3rd from the bottom. Not only was this tasty, but unlike most fondues, it won't turn into a gloppy mess. If you have leftovers you can just add a little more cream and reheat, or, I am told, straight out of the fridge, it makes a tasty bagel spread.

Herb and Cream Cheese Fondue from Great Party Recipes
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream

In a large, heavy, non-stick skillet, sauté garlic in olive oil, just til tender. Add cream cheese, and continue cooking on low , stirring, til cheese is smooth and melted. Gradually stir in cream, a little at a time, til mix reaches right consistency for dipping. (It thickens as it cools.) Add parsley, oregano and basil, and continue cooking 2-3 min to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with cooked, shelled shrimp, tortellini and crusty French bread, cubed. Can be made a day ahead and refrigerated, but you will need to add more cream before serving; as it thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.