You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
Ingredients
- 1 pound left-over cheese*, at room temperature
- 1/4 cup dry white wine
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley leaves
- 1 small clove garlic
Directions
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
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By Carolina Girl99
Apex, NC
on February 10, 2013
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After the Festival of Cheese and throwing a cheese tasting party, I still had a bunch of extra cheese that I did not know what to do with. This recipe was perfect! I used a gouda, white cheddar, monterrey jack, and a leyden. It is so easy to make. Thank you Alton! This episode of Good Eats was so helpful!
By kasue
Oak Hill, VA
on December 24, 2012
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This was so easy and delicious! I used a combination of sharp cheddar, swiss and gorgonzola because that's what I had in the fridge. My dip ended up with more texture than Alton's did, but I think that's because the gorgonzola wasn't at room temperature. I added a couple of extra tablespoons of wine to finish out a small bottle, which made it creamier. This is a good basic recipe that you can play around with, adding other ingredients depending on the cheese you use.
By Kathecooks
Ashtabula, 75
on November 09, 2012
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This is a keeper, I haven't made one yet that I did not like. Adding a little cottage cheese lightened it up a bit the last time I made it.
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