Many years ago when we frequented a popular Italian restaurant chain we would order breadsticks and alfredo sauce. At the time it wasn’t even on the menu as a dip. We would just ask if we could have a bowl of it and they never said no. We would order that, get some salad and then take most of our meal home. It was so good. Being gluten-free now and aware of certain ingredients, we no longer eat out at that restaurant. In fact, Italian restaurants, once my favorite, are pretty much off the radar for us. It’s almost impossible to find a restaurant making gluten-free homemade pasta. *sigh*
Since that restaurant is *off the table* for us, so to speak, I’ve made some version of this sauce for a long time. It’s simple, uses familiar ingredients that are almost always on hand and there are so many ways you can enjoy it. I’ve even made it with homemade cream cheese. If you’d like to keep the nutritional bar high, make sure to use products from grass fed cows. It’s indulgent, for sure. But, thin it down and it goes even further.
We’ve used it to dip steamed broccoli, steamed cauliflower, chicken kabobs, garlic bread or baguette. You almost can’t go wrong.
Another option: It’s a simple sauce to help make a great casserole too. Just mix it with some pasta, some chopped steamed veggies, leftover cooked chicken and bake at 350˚ for about 30 minutes.
- 4 oz. butter (1 stick)
- 4 oz. cream cheese
- 1 c. parmesan cheese, grated
- ½ - ¾ cup milk (adjust to desired thickness)
- black pepper to taste
- Melt butter in saucepan, add cream cheese, parmesan and milk. Heat over low, stirring occasionally until smooth and creamy adjusting the quantity of milk to the thickness you would like.
- * Yes, you can make this to pour over fettuccini noodles too but don’t you think that’s a little boring?