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10 minutes
30 minutes
40 minutes
- 1 pound butter
- 1 tablespoon powdered lemon peel (such as Penzeys)
- 3 teaspoons garlic, minced
- 3 teaspoons ground white pepper
- 3 pounds cream cheese, softened
- 3 quarts half-and-half
- 6.5 pounds shredded Parmesan cheese
- In a saucepan over gentle heat, combine butter, lemon peel, garlic, and white pepper until butter is melted. Stir in cream cheese and half-and-half, whisk until smooth. Add Parmesan cheese and stir occasionally until melted, about 30 minutes.
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