2 cups milk
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried lavender
1 pinch creme de lavender
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons lemon zest
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1 1/2 cups chopped fresh parsley
3 tablespoons butter
1 cup shredded Cheddar cheese
In a large saucepan, combine milk, salt, garlic powder, lavender, lemon juice, nutmeg, cinnamon, lemon peel, lemon zest, lemon zest and lemon zest. Bring to a boil, stirring constantly. Cover and simmer over medium heat until butter or margarine is melted.
Stir in cheese and heat slowly, stirring constantly, until mixture begins to bubble and is heated through. Serve chilled.
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