7 Reviews

An excellent sauce for vegetables. It was smooth and creamy. I used sweet Hungarian paprika, which was good. I will be using this one again. Thanks for sharing a wonderful sauce recipe.

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Miss Annie November 25, 2002

I have to write this quickly before my blood coagulates and the clot reaches my still gooey fingers. Wow, simple and great if you're jonesing for something that tastes good on a low carb diet. Make sure you are stocked up on statins, cause you'll need it. Really easy to put this together. Make sure that you let the butter melt first, and used whipped cream cheese. Other than that, don't forget the paprika, two dashes of Worcestershire gives it some depth. Salt and pepper? Not needed. Cardiologist? Absolutely.

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Revolution9 February 21, 2011

This recipe was ok, but I think I used too much worcestershire. Make sure to keep it lite, or it will overpower the flavor of the sauce. I'll use this recipe again, but I think I'll leave the worcestershire sauce out altogether. Kellie2

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Kellie2 January 22, 2004

This was delicious! Made exactly as directed. So super easy and yummy!!!

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Sherri D. September 07, 2015

This was delicious! I used laughing cow white cheddar (two wedges) instead of the cream cheese and had to add a little additional cream (I had eyeballed it from the beginning, so I may have started off with too little). I did not add any salt or pepper, but stuck with the Worcestershire and sweet Hungarian paprika. Served it over broccoli and it was perfect!

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Beth H. April 10, 2015

I forgot to rate it wl!!!!!

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Lullabelle February 22, 2014

Great concept. The texture was good. I found that using milk instead of cream, and adding a little extra at the end to adjust consistancy was key. 1/4-1/8 tsp of dry mustard instead of worcestershire sauce also gave it more bite. Used double boiler or it burned easily. Kids loved it over steamed broccoli!

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HoogTroos February 06, 2009
Creamy Cheese Sauce for Veggies (Low Carb)