Cream Cheese Fondue

This one was a hit at our fondue party and is relatively inexpensive. Yum :)

Ingredients
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream

Directions
In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with bread, veggies, crackers, shrimp, or anything you can think up.

Note: This can be made a day ahead and refrigerated, but needs to have a bit more cream added to it when you heat it up again.

This fondue was a definite hit and I highly recommend it for any fondue party!