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.