| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Fondue | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 8 | oz | Cream cheese |
| 1 | tb | Snipped fresh parsley |
| 1/8 | ts | Pepper |
| 7 | oz | Canned shrimp; drained |
| 1 | ts | Instant chicken bouillon |
| 1/4 | c | Sour cream |
| 1 | ts | Beau monde seasoning |
| 1 | c | Shredded mozzarella cheese |
INSTRUCTIONS
1. Microwave (high) water in 1 cup glass measure 1 to 1 1/2 minutes or until boiling. Stir in chicken bouillon; set aside. 2. Microwave (high) cream cheese in 3 to 4 cup glass fondue pot or casserole 1 to 1 1/4 minutes or until softened, stirring once. Stir until creamy; blend in sour cream. Slowly stir in bouillon mixture. Add parsley, seasoning, pepper, cheese and shrimp; mix lightly. 3. Microwave (high) uncovered, 3 to 4 minutes or until cheese is melted, stirring once or twice. Serve with dippers. DIPPERS:--Broccoli Cauliflower Carrots Cherry tomatoes Recipe by: Lu's Recipe Board Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 15, 1998
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