Warm Beer Cheese Dip

Ingredients:

1/4 cup butter, divided

1/4 cup flour

1 cup Chobani Oat Beverage

2/3 cup beer

1 tablespoon spicy brown mustard

2 teaspoons onion powder or granulated garlic

1 teaspoon garlic powder

1 1/2 cups shredded sharp Cheddar cheese

1 cup shredded Swiss cheese

Melt 2 tablespoons butter in a medium saucepan. Add flour and cook over medium heat for 2 minutes, stirring frequently.

Warm Brie with Blackberry Lemon Topping

Prep time: 5 minutes

Cook time: 20 to 30 seconds

2 tablespoons Bonne Maman Lemon Curd

8 Naturipe blackberries

8-oz. Brie

Snipped fresh basil

Mash lemon curd and blackberries in a small bowl. Place Brie on a microwave-safe plate and microwave for 20 to 30 seconds or until cheese is just starting to soften. Top with blackberry mixture and sprinkle with basil. 

Warm Jalapeno Cilantro Brie

Prep time: 10 minutes

Cook time: 20 minutes

1 (12.oz.) wheel or wedge  Brie, halved lengthwise

1/4 cup lightly packed cilantro leaves

3 tablespoons sliced green onions

2 cloves garlic

1 large jalapeno pepper, stemmed, seeded and sliced

1 tablespoon minced red bell pepper

Tortilla chips or warmed tortilla wedges

Preheat oven to 400°F and place half the Brie in a small oven-safe dish or skillet. 

Process cilantro, onions, garlic and jalapeno pepper in a small blender or food processor until very finely chopped, scraping down the sides as needed. Stir in red bell pepper. Spoon the mixture between the Brie halves and bake for 10 minutes or until cheese is soft and warm. Serve with tortilla chips.

Warm Chipotle Bean and Cheese Dip

A slow cooker or cast iron enamel dish are a great way to keep this simple dip warm. Serve with extra salsa on the side! Serve with tortilla chips and cut fresh vegetables. 

Prep time: 10 minutes  

Cook time: 6 to 8 minutes  

2 cups shredded chipotle Cheddar or Pepper-Jack cheese

1 cup salsa

1 tablespoon minced chipotle peppers in adobo sauce

2 (15-oz.) cans pinto beans, rinsed, drained and lightly mashed 

Sliced green onions, fresh cilantro leaves and sliced ripe olives (optional toppings)

Place all ingredients except toppings in a medium size glass bowl. Cover and microwave on HIGH for 6 to 8 minutes or until cheese is fully melted, stirring several times. 

Warm Cheese and Vegetable Won Ton Cups

Prep time: 15 minutes 

Cook time: about 30 minutes total

36 square won ton wrappers

1 tablespoon vegetable oil

1/2 cup cream cheese

1 cup coarsely chopped mushrooms

3/4 cup chopped water chestnuts 

1/2 cup chopped red bell pepper

1/4 cup sweet chili sauce

1 tablespoon soy sauce

1/2 cup coarsely chopped baby bok choy

2 large or 3 small green onions, sliced

2 cloves garlic, minced

1/4 cup slivered almonds, toasted

Preheat oven to 350°F. Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil. Press into 36 mini muffin cups, pressing all the way into the bottom. Bake for 10 to 12 minutes or until lightly browned; remove from oven and increase temperature to 400°F. Place about 3/4 teaspoon cream cheese in each cup and set aside. Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook for a few minutes, stirring frequently. Add water chestnuts and bell pepper and cook until excess liquid has cooked off. Stir in sweet chili sauce and soy sauce and cook for 2 minutes more. Stir in bok choy, green onions and garlic; remove from heat. Spoon equal amounts of mixture into won ton cups and bake for 10 minutes. Sprinkle with almonds and serve immediately. Makes 36 appetizers.

White Bean Parmesan Pizza Dip

Prep time: 20 minutes

Cook time: 3 minutes

White Bean Spread:

1 (15-oz.) can cannellini or small white beans, rinsed and well drained

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons fresh rosemary leaves

3 tablespoons Chobani Plain Greek Yogurt

Salt and pepper to taste

Parmesan Yogurt:

1/2 cup Chobani Plain Greek Yogurt

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/4 teaspoon garlic salt or to taste

Dip:

1 (1.75-oz.) package sliced pepperoni

1/2 cup sun-dried tomato spread or minced sun-dried tomatoes  

Minced bell peppers, sliced ripe olives, minced red onion (optional toppings)

Puree all White Bean Spread ingredients in a food processor until smooth. (May be prepared 2 days ahead and stored tightly covered in the refrigerator.)

Stir together all Parmesan Yogurt ingredients in a small bowl. Separate pepperoni slices and place between layers of paper towels on a large plate. Microwave on HIGH for 3 minutes or until crisp. Let cool, then break into smaller pieces. Spoon White Bean Spread in a shallow bowl and top with sun-dried tomato spread and Parmesan Yogurt. Sprinkle with any additional desired toppings.