Prep 10 mins
Cook 0 mins
I love serving this over egg noodles. It has become a common side dish in our home.
- 1 (8 ounce) cream cheese
- 1⁄2 cup milk
- 1 1⁄2 tablespoons dried chives
- 1 teaspoon garlic salt
- 1 teaspoon lemon juice
- 1⁄4 teaspoon pepper
- Melt the cream cheese and milk in a sauce pan over medium high heat.
- Add the lemon juice, garlic, pepper and continue cooking until smooth and creamy.
- Stir in chives and serve over your favorite noodles.
This was great! I added a little Parmesan cheese for a little more cheesiness. I think I might try a little cheddar next time. Made for 2013 Spring Safari PAC.
I scaled this down to serve 1 today for my lunch. Made in the microwave in less than 3 minutes! Was a great FAST alfredo sauce - I enjoyed the tang provided by the lemon juice and think that fresh ground pepper is a must. I'll be making again when I have just a little leftover cream cheese that needs using up!