How to Use Up Those Dried Cheese Scraps From Your Fridge
Cheese is hardier than you think ā here's how to put even the driest cheese to good use.
New England Lobster Dip
Justin Chapple transforms the ingredients of a classic lobster roll into a genius dip. We like it best scooped up with crunchy kettle-cooked potato chips but toasted slices of brioche hot dogs buns are just as delicious.Ā Slideshow:Ā More Party Dip RecipesĀ
Philly Cheesesteak Queso
F&Wās Justin Chapple combines two favoritesāTex-Mex queso and Philly Cheesesteakāto make his crowd-pleasing dip. He combines provolone and white American cheeses to form a gooey base for sautĆ©ed peppers, onions and thinly sliced rib-eye steak. Justin recommends serving this dip with toasted slices of hoagie rolls but tortilla chips are just as delicious.Ā Slideshow:Ā More Party Dip RecipesĀ
Classic Pimento Cheese
Justin Chappleās Classic Pimento Cheese is easy to whip up by hand, but you can always use a food processor to gently pulse all of the ingredients together. Be careful not to over-mix them; the cheese and peppers add nice texture to the dip.Ā Slideshow:Ā More Pimento Cheese RecipesĀ
Poblano Pimento Cheese
Ashley Christensen of Pooleās Diner and Beasleyās Chicken + Honey in Raleigh, North Carolina inspired Justin Chappleās riff on classic pimento cheese. Chapple loves serving this spread with cruditĆ©s and crackers, like saltines and Ritz, but it also takes everyday roast chicken to another level in hisĀ Poblano Pimento Cheese-Roasted Chicken.Ā Slideshow:Ā More Pimento Cheese RecipesĀ
Four-Cheese Fondue
This classic fondue from NYC chefs Bruce and Eric Bromberg includes Jarlsberg, Emmental, GruyĆØre and Parmigiano, plus just the right amount of kirsch. Itās creamy, gooey and perfectly balanced.Ā Slideshow:Ā More Fondue RecipesĀ