I found this alfredo recipe from My Simple Blessed Life and was intrigued by the use of cream cheese; I’ve never seen that before so I had to give it a shot (I added a little nutmeg too). It was great; thick and creamy, as it should be! I will say that it didn’t taste like a traditional alfredo, but a perfectly wonderful cream sauce. I served the sauce over spaghetti with homemade garlic breadsticks. It was incredibly easy to make and I will definitely make it again, I think as a base for a mushroom cream pasta dish! I cooked up some garlic and tomatoes and tossed it with the leftovers, which was fabulous as well.
Creamy Alfredo (serves 4)
- 4 oz. cream cheese
- 4 Tbsp butter
- 2 tsp garlic powder
- 3/4 cup milk
- 2/3 cup grated Parmesan cheese
- pinch of salt, pepper, and nutmeg
- Heat the cream cheese until it just begins to melt, then add the butter. Once the butter has melted, mix them up a little bit.
- Add the remaining ingredients and mix with a whisk.
- Allow mixture to boil for 2-3 minutes with constant stirring, then reduce heat to medium-low.
- Cook for 5-7, stirring occasionally.
- Remove from heat when it is slightly thinner than you’d like it to be; it will thicken up as it cools.
Your thighs will forgive you, I promise. This dip is one of my favorites and always a crowd pleaser. I usually add a couple handfuls of frozen spinach, but I didn’t have any this time. If I am entertaining, I double the recipe and cook it in either a 9×13 or a large round casserole dish. It’s also great if you put a tablespoon of the dip on a crescent roll, fold it it into a little pocket and bake it – delicious!
Creamy Artichoke Dip
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 mozzarella, shredded
- 1/4 cup parmesan, grated
- 1/4 tsp garlic salt
- 1/2 tsp pepper
- 1 14 oz can of quartered artichokes
- optional: additional mozzarella and parmesan to sprinkle on top before baking
- Drain artichokes and cut them up. They don’t have to be too finely chopped; I usually cut each quarter into fourths.
- In a medium bowl, beat cream cheese, sour cream, and mayonnaise until thoroughly combined.
- Add cheeses, garlic salt, pepper, and artichokes and mix to incorporate.
- Pour into a baking dish and sprinkle with additional cheese if you wish.
- Bake at 350 for 25 minutes or until top begins to turn golden.
This was such an easy dish to prepare and tasted awesome – great for a rushed lunch or dinner! My nieces and husband loved it, and I was definitely impressed with how good it tasted. You could even make the Italian dressing mix yourself with a copycat recipe (there’s one here). I found the recipe on pinterest, but the link had been removed; fortunately the caption had all of the instructions. I didn’t have heavy cream on hand, so I upped the butter and used milk instead (the recipe called for 1/2 cup butter and 1/2 cup cream).
Creamy Italian Pasta
- 1 box of farfalle pasta
- 3/4 cup butter
- 1/4 cup milk
- 1/2 cup parmesan cheese, grated
- 1 packet Italian Dressing mix
- Cook pasta following the directions on the package and drain.
- Add the butter to the pot and let it melt, then return the pasta to the pot.
- Add the milk, parmesan, and seasoning packet and mix well.
- Serve as soon as you can while it is still warm and creamy – if its going to sit on the stove for a while, you might want to add a few extra tablespoons of milk.