Leftover Cheese Dip

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 cups
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1 pound assorted cheese scraps (trimmed of rinds, peels and funky bits), such as Cheddar, Gouda, Parmesan, fontina, goat or Gorgonzola/Stilton/Roquefort

1/2 cup dry white wine 

1/4 cup cream cheese 

4 tablespoons (1/2 stick) salted butter, at room temperature

Pinch kosher salt 

Pinch freshly ground black pepper 

1 clove garlic, minced 

2 tablespoons minced fresh parsley, plus more for garnish


  1. Grate the hard cheeses and add to a food processor along with any soft cheese, the wine, cream cheese, butter, salt, pepper and garlic and process until smooth. Add the parsley and pulse.
  2. Scrape into a serving dish. Serve immediately with a garnish of parsley or cover and store in the refrigerator for up to a week.

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