Homemade Cheese Spread

Creamy herbaceous Homemade Cheese Spread is a great way to use up leftover cheese.

My family moved to Asheville, North Carolina about twelve years ago. This quirky little mountain town is home to an intriguing mix of cultures, economic positions and interests. People here are extremely passionate about whatever it is they are into be it higher education, hiking, mountain biking, the arts, cookery, nutritional beliefs, etc.

I have found that a large majority of people I meet have strong opinions to share. It definitely makes conversation interesting! One thing I find that most people here are passionate about is conservation. The mantra “Reduce, Reuse, Recycle” has been popular here for quite a long time.

You may remember as I do, how childhood Sunday night Roast Beef Dinners became Monday’s Beef and Noodle Casserole, then Tuesday’s Beef Stew.

Nowadays, many of us are so busy with work and family, we never considered that there might be a more resourceful way of using our ingredients. We want what we want, when we want it.

I have friends who run to the grocery store 3-5 times per week, then throw out their leftovers every night. Our lives are completely about convenience.

I fully understand this, after all, I have children. Most of my cooking is done in between school and sporting events, or while helping with homework. Yet with just a little thought we could make wonderful meals, waste less food, and save money.

Instead of throwing out veggie tops and peels, or herbs on the verge of going bad, what if you threw them into a pot of water with a couple tablespoons of salt? Fresh homemade vegetable stock.

Add left over chicken, or chicken bones? Chicken stock. I have often spent $4 for 32 ounce of organic stock when I could make quarts of it for FREE with carrot peels, onion roots, and leftover meat from dinner.

More Money-Saving Kitchen Tricks…

Reuse coffee that you don’t drink by putting it in the fridge for an iced coffee later.

Stale bread makes great homemade stuffing, croutons, and bread pudding.

Leftover chili, soup, casserole, pasta sauce, lasagna, hamburger patties, mini meatloaves ALL can be stored in the freezer for a ready-made meal next week.

Instead of letting them die in the bottom of your produce drawer, throw unused herbs in your salad mix. Or freeze them in ice trays with a little water to add to soups and sauces at a later date.

There are so many creative and responsible things we can do in the kitchen, if we just take a little extra time to think about it.

My personal favorite is making Homemade Cheese Spread.

You know those little nubs of cheese you leave in your fridge until they are green and fuzzy?

Pop them in the food processor with a little white wine, butter, and herbs and you will have the most delicious Homemade Cheese Spread. Much better than those you buy in a tub for $7+.

This easy Homemade Cheese Spread recipe is great for afternoon snacks and parties. You can use any variety of leftover cheese. Just make sure to blend until the mixture is very smooth.

Turning cheese nubs into Homemade Cheese Spread is not only a good use of time and money… It’s delicious!

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Homemade Cheese Spread

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Easy Homemade Cheese Spread Recipe - Use up your leftover cheese in this amazing party appetizer.

Servings: 1 cup

Ingredients

US Customary - Metric

• 1/2 pound leftover cheese, any variety, at room temperature
• 1/8 cup dry white wine
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, basil, thyme, or rosemary
• 1/2 teaspoon minced garlic

Instructions

• Remove any rinds from hard cheeses. Cut cheeses into 1/2-inch cubes.
• Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, 2 minutes.
• Serve as-is or refrigerate for at least one hour for a firmer consistency. This can be stored in the refrigerator for up to one week.

Nutrition

Serving: 4ounces, Calories: 1143kcal, Carbohydrates: 4g, Protein: 56g, Fat: 97g, Saturated Fat: 62g, Cholesterol: 298mg, Sodium: 1415mg, Potassium: 222mg, Sugar: 1g, Vitamin A: 3310IU, Vitamin C: 5.4mg, Calcium: 1635mg, Iron: 1.8mg

Course: Appetizer, Dip, Snack

Cuisine: American

Author: Sommer Collier

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