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From the Publisher
Clean-Out-The-Fridge Cheese & Herb Dip
This cheese and herb dip is where orphan bits of deliciousness come together to create something whose sum is greater than its parts.
Combine the cheeses, herbs, and garlic in a food processor and pulse until very finely chopped. Add the wine and pulse until smooth, 30 to 45 seconds.
Scrape the cheese mixture into a serving bowl, drizzle with olive oil, and sprinkle with pepper. Serve at room temperature with crudités and crackers.
Combos we heart:
Brie, Emmentaler, and goat cheese with rosé, thyme, and tarragon
Smoked Gouda, pecorino, and feta cheese with chives and parsley
Blue cheese, white Cheddar, and Camembert with ruby port, rosemary, and marjoram.
8 ounces any leftover soft or semi-firm cheeses, without rinds, coarsely chopped (about 2 cups)
2 tablespoons finely chopped mixed fresh herbs
½ cup dry white wine, such as pinot grigio
Olive oil, for drizzling
Freshly ground black pepper
Crudités and crackers, for serving