{"id":11244,"date":"2010-03-19T01:00:08","date_gmt":"2010-03-19T05:00:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11244"},"modified":"2010-03-19T01:00:08","modified_gmt":"2010-03-19T05:00:08","slug":"cheese-dip%e6%ae%8b%e3%82%8a%e7%89%a9%e3%83%81%e3%83%bc%e3%82%ba%e3%81%a7%e4%bd%9c%e3%82%8b%e3%83%81%e3%83%bc%e3%82%ba%e3%83%87%e3%82%a3%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11244&lang=en","title":{"rendered":"Cheese Dip
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Cheese Dip<\/strong>
\nFebruary 27, 2010<\/em><\/p>\n

Usually I don’t watch Alton Brown’s show because his show gets a little too much (if you know what I mean), but the other night his show was on when I was cooking or reading a magazine or something. The show was about cheese. I wasn’t paying much attention until he said something about making cheese dip by using leftover cheese. That definitely got my attention. I didn’t remember exact measurements, but I did remember all the ingredients: any cheese, white wine, garlic, and parsley. I made my cheese dip with feta, Parmesan, mozzarella, and cheddar. The flavor of the feta seemed a bit strong, but the resulting dip was very good. I will definitely make it again, although I’ll make one change; I will use cooked garlic instead of raw garlic. I can never like the bitterness of the raw garlic… <\/p>\n

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\n2010\u5e742\u670827\u65e5<\/em><\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Cheese Dip February 27, 2010 Usually I don’t watch Alton Brown’s show because his show gets a little too much (if you know what I mean), but the other night his show was on when I was cooking or reading a magazine or something. The show was about cheese. I wasn’t paying much attention until […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-11244","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11244"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11244\/revisions"}],"predecessor-version":[{"id":11588,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11244\/revisions\/11588"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}