Potted Cheese Dip

potted-cheese-dip
Photo by Danny Kim
Potted Cheese Dip 2.8 21 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 248 calories
    • Fat 25 g
    • Sat Fat 16 g
    • Cholesterol 75 mg
    • Sodium 437 mg
    • Protein 11 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 354 mg

Process the Cheddar, Gruyère, butter, Dijon mustard, port, nutmeg, and ½ teaspoon each salt and pepper in a food processer until combined, scraping down the sides as needed, 2 to 3 minutes. Add the parsley and pulse twice to combine. Transfer to a serving bowl and top with the additional parsley. Serve with the crackers.

Ingredients

  1. Check 8 ounces Cheddar, grated (2 cups)
  2. Check 4 ounces Gruyère, grated (1 cup)
  3. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  4. Check 2 tablespoons Dijon mustard
  5. Check 2 tablespoons port or sherry
  6. Check pinch ground nutmeg
  7. Check kosher salt and black pepper
  8. Check 1/4 cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
  9. Check crackers, for serving

Directions

  1. Process the Cheddar, Gruyère, butter, Dijon mustard, port, nutmeg, and ½ teaspoon each salt and pepper in a food processer until combined, scraping down the sides as needed, 2 to 3 minutes. Add the parsley and pulse twice to combine. Transfer to a serving bowl and top with the additional parsley. Serve with the crackers.