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 400⁰F. 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!
 
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