Amazing “leftover cheese” magic spread:
When I say “magic” please picture me also throwing out some legit jazz hands. “Magic” cheese spread is based on an old Alton Brown episode and this version is one that just evolved over the years at the Studio. It’s a winner. We love it. Our guests love it. You CAN use any leftover cheese combination, but also, of course you can just buy cheese to use in this dip.
One thing to remember is that a tiny little bit of blue cheese (yes, even for blue cheese haters) has a really incredible way of elevating this dip in a deep way. It brings up the flavor of all the other cheeses while not being “blue-cheesy” at all.
Because of the butter in this recipe, you need to make sure to serve it room temp for your party, (its too hard – like literally hard as in not soft) to spread when it's cold.
- 1-pound left-over cheese*, at room temperature
- ¼ cup dry white wine
- 1 stick salted butter, room temperature
- 2 tablespoons fresh parsley leaves
- 1 small clove garlic or ½ teaspoon garlic powder (this is strangely important so don’t skip this)
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into ½ inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, about 2 minutes. Serve immediately or refrigerate for up to 2 weeks well wrapped for parties, but be sure to take it out at least an hour before serving so its spreadable.
Recipe loosely based on Alton Brown, 2004
*Any cheese but a combination is best – I have used as many as six leftover bits, but I always aim for at least 3 – the combo is cool. Try a bit of blue – its awesome.
Homemade Boursin Cheese Yield: 3 cups
- 2 garlic cloves
- 8 ounces butter, at room temperature
- 16 ounces cream cheese, at room temperature
- 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
- 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
- ½ teaspoon dried marjoram
- ½ teaspoon basil
- ½ teaspoon chives
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme, crumbled
- 2 tablespoons minced fresh parsley
Have cheeses and butter at room temperature.
Mix cheeses, butter, and garlic.
Add remaining ingredients, mix well. Pack into a container just large enough to hold the Boursin and store in refrigerator. To serve, bring to room temperature. Serve with crackers.
Green Olive Dip
Makes approximately 1 cup
Ok y'all, this thing is amazing. It sounds terrible when listed here ingredient by ingredient but trust a Chef when I say, do this. Why would I add this to my own classes for over 15 years if it was bad?? It's not bad. It's awesome. You will be awesome. People will be in awe of your awesomness. Make this when you are ready to show off some hard core entertaining skills.
The anchovies are not optional though – really nothing is and even changing things like whole milk into heavy cream or worse, skim milk, will make a huge difference so do this as written. Keep in mind that shellfish allergies might have issues with anchovies.
- 1/3 cup whole milk
- 6 oil-packed anchovy fillets
- 1 small garlic clove, smashed
- Leaves and tender stems of 6 fresh cilantro sprigs
- Pinch of ground white pepper
- ¾ cup vegetable oil
- 2/3 cups pitted green olives (Spanish, manzanilla, etc.), roughly chopped
Add milk, anchovies, garlic, 2/3 of the cilantro and pepper to a blender and pulse to combine.
With the motor running, pour the oil in slowly in a fine stream. Keep motor running until all oil is incorporated and mixture thickens, about 40 seconds.
Scrape into serving bowl and stir in the olives, Mince remaining cilantro, sprinkle on top and serve.
I love to serve this dip with Roasted Fingerling or New Potatoes:
- 1 pound new or fingerling potatoes, cut in half lengthwise
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
Preheat oven to 425 degrees.
In a large bowl, toss cut potatoes, salt, and oil to coat well. Pour onto a baking sheet and arrange so cut sides are down. Roast for 18-25 minutes until a fork pierces with no resistance.
Remove and let cool for about 20 minutes. Serve with dipping sauce.
What to Serve Dips with?
Instant Pot “Roasted” Fingerling Potatoes
- 1 small yellow onion, diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds fingerling or small red new potatoes (no more than an ½ inch)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
Sautee onion in butter and oil either in your pressure cooker on the sauté setting, or in a saucepan over medium high heat. Cook until just translucent, about 4 minutes.
If in sauté pan, move to pressure cooker, add potatoes and seasonings.
Set for 20 minutes of pressure. Release manually or let release naturally and hold on warm.
Makes about 40 pieces
- Makes about 40 pieces
- 1 large baguette, sliced on the bias into ¼ inch thick slices
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Preheat oven to 375 degrees.
Place sliced bread in an even layer on a cookie sheet and drizzle with oil, and season with salt and pepper. Bake for 12-15 minutes until lightly golden. Let cool before serving.
Carr’s Water Crackers