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Ingredients
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1 pound butter
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1 tablespoon powdered lemon peel (such as Penzeys)
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3 teaspoons garlic, minced
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3 teaspoons ground white pepper
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3 pounds cream cheese, softened
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3 quarts half-and-half
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6 ½ pounds shredded Parmesan cheese
Directions
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Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.
Nutrition Facts (per serving)
481 | Calories |
40g | Fat |
5g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 50 | |
Calories 481 | |
% Daily Value * | |
Total Fat 40g | 51% |
Saturated Fat 25g | 125% |
Cholesterol 113mg | 38% |
Sodium 1158mg | 50% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 26g | 52% |
Vitamin C 1mg | 1% |
Calcium 825mg | 63% |
Iron 1mg | 5% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.