Evette Rios' Cheese Dip
Anne Burrell's Standing Rib Roast, Jerome Grant's Ham, Thomas McKenna's Roasted Chicken, Evette Rios' Cheese Dip, JJ Johnson's Crispy Rice with Broccoli and Sunflower Seeds, Gaby Dalkin's Brussels Sprouts, Marcus Samuelsson's Spiced Holiday Cookies, Chloe
TODAY
print recipe
Rating:
4.0 (2 rated)

During the holidays we often have cheese plates around, but what do you do with all the leftover cheese? Take your leftover cheese from a cheese plate, mix in the food processor with white wine and you have an amazing cheese dip called fromage fort.

Ingredients

    • Gorgonzola
    • Brie
    • Camembert
    • Goat cheese
    • White wine
    • 2 cloves garlic
    • Sliced crusty bread for serving

Preparation

Remove any tough rinds from cheeses. Add cheese to the bowl of a food processor with enough wine to moisten the mixture and process until smooth. Serve immediately with sliced crusty bread, or, if desired, warm the mixture gently before serving. 

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

How to have the best Christmas feast: 9 top chefs share advice

Play Video - 6:32