Philly Cream Cheese Fondue

Do you remember the 70's? Disco, macrame, psychedelic colors, and fondue. The first three I can do without, but fondue, that's a throwback I'll keep revisiting.  

This fondue is one that my mom made for me as a kid and I still love it.  It goes together really fast too, so it's great for those lazy Friday nights when you're worn out from a crazy week.

The main ingredients are Carl Buddig thin sliced beef and a couple of packages of cream cheese.  I usually use one regular bar of cream cheese and one low fat version, and haven't noticed any effect on the taste.

Go ahead and slice the beef into strips and while you're at it finely dice about a 1/4 cup of onions.  Put your cream cheese and 1 3/4 cup milk into a medium saucepan and slowly melt it down over low heat.  Add 1 tsp. of dry mustard and then your beef and onion.

The whole thing should get thick and creamy and all of the lumps should smooth out.  Make sure to stir it fairly frequently so the bottom doesn't scorch.

If you have a fondue pot, go ahead and pour the fondue on in.  I'm not lucky enough to own one so we get really lazy fancy in my house and serve it out of the pan.

My favorite thing to dip into this is some cubed up french bread...it is just awesome!

Go to town, but only if you like cream cheese as much as I do.;)

Philadelphia Cream Cheese Fondue

1 3/4 cup milk

2 - 8 oz. packages of Philly Cream Cheese

2 tsp. dry mustard

1/4 c. finely chopped onion

2 pkg. thin sliced beef

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