Use a package of kosher cream cheese - put this in a milchig pan.
Pour some milk over it and grate heaps of parmesean cheese over it. Turn this on low.
Chop up some parsley and chuck most of it in (save some for teh pretty!)
Add one pressed clove of garlic.
Now, for added taste, use a bit of salt, pepper, a bit of cayenne and especially some nutmeg or allspice to give it that unique flavour. Let it all blend together over low heat until everything is melted and creamy. If it gets too thick, add some more milk.
I use the 1/3 less fat variety of cream cheese but I don't think it makes much difference. Simply do one more push up the next day. Or take the stairs.
Sometimes I will separate out some of the sauce and mix in a tablespoon or so of pesto. Very nice.
Serve with fettuccine pasta (or whatever you have in the house) Oh, and bread. And wine.
I will clean up this recipe a bit another day ~ I am currently finishing up the last of the leftover wine from Shabbat...as one does.