- 3 to 4 garlic cloves, peeled
- 1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold (see note)
- ½ cup dry white wine or vegetable broth or a mixture of both
- 1 teaspoon freshly ground black pepper
- Salt, if needed
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
310 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 77 milligrams cholesterol; 490 milligrams sodium
Enough for about 50 pieces of toast
- Place the peeled garlic in the bowl of a food processor and process for a few seconds, until coarsely chopped. Add the cheese, white wine (or broth), pepper, and salt (if needed) and process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth. Place in a crock, cover with plastic wrap and refrigerate until ready to use.
- If you use only unsalted cheese or a large amount of unsalted farmer’s cheese, for example, you may want to add a little salt. Usually, cheese is salty enough so additional salt is not necessary.