8 oz triple cheddar cheese shredded with a touch of philadelphia kraft
8 oz philadelphia cream cheese spread
3 tsp cornstarch
0.5 cup cooking wine dry white
1 cup chicken broth fat-free divided reduced-sodium
0.5 tsp garlic powder
0.1 tsp ground nutmeg
Equipment
bowl
sauce pan
Directions
Toss shredded cheese with cornstarch in small bowl; set aside.
Cook and stir cream cheese spread and 2 Tbsp. broth in medium saucepan on medium-low heat until smooth. Stir in remaining broth, wine, garlic powder and nutmeg. Cook and stir 5 min. or until bubbly around edge.
Add shredded cheese; cook and stir 2 to 3 min. or until completely melted.
