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This hot appetizer is not really a soufflé, but a delectable and delicate dip for bread. The taste will surprise you. Check out Linda's Appetizer Recipes for more great appetizer ideas.Hot Garlic-Parmesan Soufflé 15 cloves
garlic, peeled
1 loaf baguette bread, thinly sliced. Preheat oven to 350 degrees F. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork; let aside. Cook and reduce chicken broth to a glaze; remove from heat and set aside. In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, mashed garlic, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart soufflé dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread. Serves many!
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