- 1 lb leftover cheese. Any kinds, as many kinds, it doesn't matter. The recipe always seems to work. Just make sure it's all room temperature so it mixes well.
- 1/4 cup dry white wine.
- 3 tbsp unsalted butter (you can get away with less).
- 2 tbsp parlsey (fresh is better but I did fine with dried).
- 1 clove garlic.
Mix all ingredients in food processor till well blended. Serve soft or refrigerate to make it a bit firmer.
Goes great with your leftover toast, bread, crackers, fruit, cold cuts....