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 konner359
on January 10, 2012
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Made it. Tasted it. Tasted good. Added Dijon. Tasted Great.
By rkjones1984
Montgomery, AL
on January 16, 2011
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Fantastic!!! I was out of wine so I had to walk to the store, and good thing I did as I could eat the whole bowl of it! Some chives and black pepper are a welcome addition. I had to add some additional wine to get the consistency I wanted.
By LittleTomato
on January 14, 2011
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Alton, I have proclaimed you the demigod of leftover cheeses. This stuff is for shiz. I used ricotta, cream cheese, pepper jack, medium cheddar, and a slice of muenster just to top it off at 1lb. The best cheese dip I've ever had.
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