oPop Philadelphia in a pan and heat on low
oSeason with loads of black pepper
oAdd a beef stock pot or dissolve a beef stock cube in about 100ml hot water
oIf its too thick add hot water
oYou can add a splash of brandy if you like
Also look out for a Philadelphia flavoured with spring onion and pepper, it works lovely with this!
I usually dry fry a LOAD of onions, mushrooms and garlic until softened, add a stock pot and a small amount of water (50ml?) simmer for 5 mins and then stir in a tbsp or two of lf creme fraiche and black pepper.