| 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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