Fromage Fort Dip - Washington Dairy

Fromage Fort Dip

Ingredients:


*Use any variety of cheese that you have: Cheddar, Swiss, Parmesan, and cream cheese work well.

Fromage Fort means “strong cheese” in French. 

This no-waste recipe is made with small bits of a variety of cheeses, so clean out your drawer and whip up a dip that is good cold, room temperature, or hot!

 


Fromage Fort cheese dip with crackers and apples 

Fromage Fort Dip

Ingredients:

  • 1/2 pound cheese* (about 1 1/3 cups cubes), inedible rind removed
  • 1 garlic clove, minced
  • 2 tablespoons white wine (red wine, sherry or milk can substitute)
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon of cayenne

*Use any variety of cheese that you have: Cheddar, Swiss, Parmesan, and cream cheese work well.

Directions:
  1. Cut soft cheese into 1/2-inch cubes. Grate the hard cheeses.

  2. In a food processor or blender, add garlic and cheese. Pulse 8-10 times.

  3. Add wine, pepper, and cayenne. Blend until smooth, approximately 1 minute, occasionally scraping down sides.

  4. Serve immediately or refrigerate for at least 1 hour for flavors to develop.

 


Recipe Tips
  • Serve cold by spreading on a cracker or apple slice.
  • Dollop on a baked potato, burger, or cooked vegetables.
  • Spread it on baguette slices, broil for a couple of minutes until the cheese is bubbly.
  • Bake in a heat-proof dish until the top is browned to serve warm.
  • Refrigerate for up to a week or freeze up to six months.

 

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