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INGREDIENTS 6 ounces PHILADELPHIA Cream Cheese, cubed 1/4 cup unsalted butter 3 cloves garlic, minced 1/3 cup milk 2 cups corn kernels, frozen, canned or roasted 1/2 teaspoon dried thyme Kosher salt and freshly ground black pepper, to taste 1 cup shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves
Contributed by Karen Webb