Potted Cheese Dip

This is a potted cheese DIP recipe from Real Simple magazine.  Potted cheeses were traditionally made in England (based on a French recipe for Fromage Fort) as a way to preserve cheese.  The butter was used to “seal” the top of the mixture to prevent spoilage.  Here it is mixed in for the flavor.  This cheese can also be molded into shapes for serving.  Try making logs or balls and then rolling them in the minced parsley.

Potted Cheese Dip


  • 8 ounces cheddar cheese, grated (2 cups)
  • 4 ounces Gryuere cheese, grated (1 cup)
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons Dijon mustard
  • 2 tablespoons port wine or sherry wine
  • pinch of ground nutmeg
  • salt
  • freshly ground black pepper
  • 1/4 cup finely chopped fresh parsley
  • crackers for serving (especially good for onion crackers or seasoned)


In a food processor, process cheeses, butter, mustard, wine, and nutmeg until combined.  You’ll need to stop to scrape down the sides a couple of times.

Season with salt and pepper.  Fold in the parsley, reserving a little for garnish.

Serve with crackers of your choice.

Serves 8.