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Evette Rios' Cheese Dip

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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
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 Coscarelli's Red Wine Cake, Michael Lomonaco's Fruit CakeTODAY
RATE THIS RECIPE
(2)

Ingredients

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

    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.

    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.