2 quarts water
1 (8 ounce) package cream cheese, softened
4 ounces butter
3/4 cup olive oil
12 ounces milk
1 (8 ounce) package shredded Swiss cheese
In a saucepan pour water over cream cheese. Dice butter and remove plastic wrap; set aside.
Beat 2 tablespoons olive oil in a large bowl. Stir cream cheese and olive oil into cream cheese mixture until creamy. Reduce heat to low; cook until mixture is thickened; about 5 minutes.
Pour milk into a small saucepan over low heat. Bring 1/4 cup of mixture to a boil; add cheese. Boil.
I used white miso paste (USDA Grade A) and it turned out very well. It is quite bland, but that is probably due to the fact that I used white miso paste (Japanese grade A) and it is quite strong. It serves as a great condiment and sticks well. I used fresh ginger with the paste and it added a nice savoury touch. I wish there was a simpler way to make this.
These were pretty good, but the cream cheese was way too bland. And the cilantro leaves were a nice idea, but we Applied them sparingly, and Reduced the sugar accordingly.