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Cheddar Mushroom Antipasto Dip
Ingredients:
3 ounces of Wisconsin Grader's Reserve, 10 Year-Aged Cheddar Cheese, shredded (about half of a 5 ounce bar of WGR.
[Share the extra Wisconsin Grader's Reserve Cheddar with favorite human(s)]
6 ounces cream cheese
1/2 cup plain yogurt
2 small red onions, diced
1/2 green pepper, diced
1 cup mushroom of choice
3 cloves of garlic, minced
1 tablespoon of bacon grease
salt & pepper, to taste
Cooking Directions:
Wash all produce thoroughly. Preheat over to 400
⁰
F. In a frying pan on medium heat, melt bacon grease. Sauté vegetables & garlic in frying pan until tender: add salt to taste.
In a mixing bowl, add 2 ounces of Wisconsin Grader's Reserve, 10 Year Aged Cheddar Cheese, cream cheese and plain yogurt. Using a hand mixer, blend until homogenized. Add approximately 2/3 of sautéed vegetable to mixing bowl. Blend until homogenized.
Empty contents of mixing bowl in to oven safe glass serving dish. Using a spatula, smooth down into bowl. Spread remaining vegetable over top of the spread. Sprinkle remaining cheddar over the vegetables.
Bake uncovered for 20 minutes. Let stand for 10 minutes.
Serve with Pita Chips, Crackers or other edible dipping foods. Enjoy!