Adapted from http://www.ourbestbites.com/.
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese (or try neufchatel cheese–it has lower milk fat)
2-3 T flour
1 t salt
1 T butter
3 garlic cloves, smashed and minced
1 C grated Parmesan cheese
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, but don’t let it burn.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more until it thickens. Then remove from heat and add the cheese, stirring it in well. Then cover and let stand for at least 10 minutes before using. It will continue to thicken.
You can reheat and add a little milk to make it less thick.