Buffalo Chicken Dip

Prep time: 15 minutes

Cook time: 20 minutes

1 cup Crystal Sour Cream

1/4 cup buffalo wing sauce, or to taste

1 cup shredded sharp Cheddar cheese, divided

2 to 3 green onions,  thinly sliced, whites and greens separated

2 cups shredded cooked chicken

Preheat the oven to 350° F.

In a medium bowl mix together sour cream, hot sauce, ¾ cup cheese, white part of green onions and chicken. Transfer to a small oven proof baking dish and top with remaining  cheese

Bake for 20 minutes or until golden brown and bubbling.

Garnish with green onion tops and serve with Stonefire Naan Bread or Naan Crisps.

Rosemary and Sea Salt Walnuts

This simple snack is a perfect party starter or on the go snack!

Prep: 10 minutes, Cook: 30 minutes, Makes: 2 cups

2 tablespoons butter

2 tablespoons finely chopped fresh rosemary

1 teaspoon smoked black pepper

3/4 teaspoon sea salt

2 cups California walnuts

Preheat oven to 300°F. Melt butter in a small saucepan; stir in rosemary, pepper and. salt Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts. Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container. Recipe may be doubled

Waldorf Wraps

1/2 cup Garlic and Herb Cream Cheese

1 stick Celery, finely diced

1/3 cup California walnuts, chopped

1 Red Apple, small

2 10-inch Tortilla Wraps

Mix together the cream cheese, celery and walnuts. Grate the apple and squeeze out excess juice then stir into the mixture and season. Spread over the 2 wraps and roll up. Cut the ends off and then cut each wrap into 8, secure with cocktail sticks if required.

Greek Cucumber Walnut Bites

1/2 cup walnuts, chopped (8 tablespoons)

1 English cucumber, ends trimmed (about 14 ounces)

1/2 cup roasted red pepper hummus

1/4 cup reduced-fat crumbled feta cheese

5 cherry tomatoes, quartered

Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.

Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.

In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.

Citrus Chipotle Queso

Prep time: 10 minutes

Cook time: 10 minutes

1 1/2 cups Chobani Oat Milk, divided

1 (8-oz.) block cream cheese, at room temperature

1 (8-oz.) bag shredded sharp Cheddar cheese*

1/4 cup mild salsa verde

1 tablespoon Cindy Lynn’s Citrus Chipotle Rub

Tortilla chips

Heat 1/2 cup oat milk in a medium saucepan over medium heat. Cube cream cheese and add to saucepan. Cook over low heat until very smooth, whisking frequently. Whisk in remaining oat milk. (If mixture isn’t fully smooth, puree in a blender or with a stick blender.) Bring to a simmer over very low heat. Add cheese a little at a time, whisking constantly. When cheese is fully melted, stir in salsa and Citrus Chipotle Rub. Cook over very low heat for 5 minutes more. Serve warm with tortilla chips. May be prepared several days ahead and warmed just before serving.

Recipe tip:

For a spicier flavor, use half Cheddar and half pepper-Jack cheese.

Citrus Chipotle Queso

Prep time: 10 minutes

Cook time: 10 minutes

1 1/2 cups Chobani Oat Milk, divided

1 (8-oz.) block cream cheese, at room temperature

1 (8-oz.) bag shredded sharp Cheddar cheese*

1/4 cup mild salsa verde

1 tablespoon Cindy Lynn’s Citrus Chipotle Rub

Tortilla chips

Heat 1/2 cup oat milk in a medium saucepan over medium heat. Cube cream cheese and add to saucepan. Cook over low heat until very smooth, whisking frequently. Whisk in remaining oat milk. (If mixture isn’t fully smooth, puree in a blender or with a stick blender. Bring to a simmer over very low heat. Add cheese a little at a time, whisking constantly. When cheese is fully melted, stir in salsa and Citrus Chipotle Rub. Cook over very low heat for 5 minutes more. Serve warm with tortilla chips. May be prepared several days ahead and warmed just before serving.

Recipe tip:

For a spicier flavor, use half Cheddar and half pepper-Jack cheese.

Savory Seasoned Pretzels

Three ingredients is all it takes to make these tasty pretzel sticks.

Prep time: 5 minutes 

Cook: 25 minutes

1/2 cup butter (preferably unsalted)

3 tablespoons Cindy Lynn’s Black Label Dry Rub

1 (16-oz.) bag pretzel sticks

Preheat oven to 300°F and line 2 large baking sheets with foil or parchment paper. Melt butter in a small saucepan over very low heat. Add rub and cook for 5 minutes to dissolve spices, stirring frequently. Place pretzels in a large bowl and drizzle with seasoned butter; toss well until evenly coated. Bake for 10 minutes; stir again and cook for 10 minutes more. Place back into mixing bowl and let cool, stirring occasionally. Store in an airtight container.

You’ll find the Cindy Lynn’s Rubs at hardware and specialty stores from coast to coast. Check out the store locator or order online or at  https://rubsandmore.com/

Fig and Gouda Phyllo Bites

Prep time: 5 minutes

Cook time: 10 minutes

1 1/2 tablespoons butter

1 large ripe pear, peeled, cored and cut into small cubes

2 tablespoons Dalmatia Fig or Fig Orange Spread

1 (1.9-oz.) box Phyllo Shells

Finely grated Beemster Gouda Cheese (any age or variety)

Preheat oven to 425°F and line a small baking sheet with foil or parchment paper. Place phyllo shells on baking sheet. Melt butter in a small skillet. Add pear and cook until softened. Stir in fig spread and spoon into fillo shells. Bake for 5 minutes to crisp shells. Finish with finely grated Beemster Gouda cheese.

Fig Chile and Cheese Rumaki

Peppery Gouda and sweet spicy fig chili spread are the perfect combination in this easy appetizer.

Prep time: 15 minutes

Cook time: 15 minutes

18 large pitted Medjool dates

18 (1/2-inch) cubes Beemster Hatch Pepper Gouda Cheese

9 strips bacon, halved

3 tablespoons Dalmatia Fig Chili Spread, warmed

Preheat oven to 450°F and line a baking sheet with foil. Press a cheese cube into each date; press date to enclose cheese and wrap each with a bacon piece. Secure with toothpicks and place on prepared baking sheet. Bake for 10 minutes, then flip and bake for 5 minutes more. Remove from baking sheet and place in a serving dish. Brush with fig spread and serve warm. Makes 18 appetizers.

Mini Smoked Gouda Cheese Balls

We’ve given this classic 60’s appetizer a modern twist with a smokey Dutch Gouda and pretzel “handles”.

Prep time: 35 minutes 

Chill: at least 1 hour

1 (8-oz.) package cream cheese, softened

1 cup cubed Beemster Gouda

3 green onions

Finely chopped smoked almonds and minced green onion tops

Small pretzel sticks

1. Place cream cheese in a food processor and process until smooth. Add cheese to food processor. Sliced the 3 green onions and add to food processor. Process until cheese and green onions are finely chopped, scraping down the sides as needed.

2. Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 1 hour to firm.

3. Stir together almonds and green onions.

4. Using wet hands, scoop about 1/2-inch dollops than drop into almond and onion mixture. Roll lightly in mixture to shape into balls, pressing lightly into the surface. Cover and chill until ready to serve.

5. Serve with pretzel stick “toothpicks”.

Gouda and Fig Cheese Straws

Slightly sweet, slightly nutty these are a tasty crisp appetizer. Skip the prosciutto if you prefer a vegetarian bite.

Prep time: 15 minutes

Cook time: about 15 minutes

Stand time: about 15 minutes

1 sheet frozen puff pastry, thawed

1 tablespoon Dalmatia Fig Spread

2 to 3 strips prosciutto (optional)

3/4 cup lightly packed shredded Beemster Classic Gouda Cheese

1 egg mixed with 1 tablespoon water

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Unfold puff pastry on a lightly floured board and cut into 2 equal pieces. Spread fig spread evenly over 1 piece of dough and top with prosciutto. Sprinkle evenly with cheese and top with the remaining piece of pastry. Press down on the surface firmly to seal in ingredients. Cut into 8 equal strips with a very sharp knife and twist as tightly as possible to enclose ingredients. Place on prepared baking sheet and brush with egg wash. Bake for 15 minutes, then crack oven and let stand for 15 minutes or until crisp. Let stand in oven until completely cool and crisp, then store in an airtight container until ready to serve. (Store in the refrigerator if using prosciuttoMakes 18 straws.  

Beer Mac and Cheese Cups

Swap the Cheddar out for a caramelized or red onion British cheese for a hit of extra flavor in these bite-size mac and cheese cups.

Prep time: 30 minutes 

Cook time: 30 minutes 

1 (12-oz.) bottle or can of full flavored beer

1 1/2 tablespoons butter

1 tablespoon flour

2/3 cup Crystal Creamery Milk

2 teaspoons spicy brown mustard

1 cup shredded Beemster Smoked Gouda Cheese

2/3 cup shredded sharp Cheddar cheese

1/2 teaspoon smoked sea salt or garlic salt

Freshly ground pepper to taste

1 cup small elbow macaroni, cooked according to package directions 

Olive oil cooking spray

24 square wonton wrappers*

Place beer in a small saucepan and cook over medum heat until reduced to 1/2 cup. Preheat oven to 400°F and spray 24 mini muffin cups liberally with olive oil cooking spray. Press a won ton wrapper into each, pressing firmly so that the cups are flat on the bottom. Melt butter over medium heat in a medium saucepan. Add flour and cook for 1 minute, stirring constantly. Whisk in milk, reduced beer and mustard; bring to a simmer, stirring frequently. Slowly stir in cheeses adding a little at a time, cooking and whisking until fully melted before adding more. Stir in cooked macaroni and set aside. Preheat oven to 400°F and spray 24 mini muffin cups liberally with olive oil cooking spray. Press a won ton wrapper into each, pressing firmly so that the cups are flat on the bottom. Spoon macaroni mixture evenly into won ton cups. Bake for 10 to 15 minutes or until won ton wraps are lightly browned on the edges.  Makes 24 pieces. Serve warm or at room temperature.

*Muffin cup sizes vary. If using shallow muffin cups, increase the amount to 30.

Deviled Egg Squares

Cooking the whites and yolks separately makes this recipe so much easier than the traditional boiling and peeling. The squares are a fun and different presentation as well! This recipe may also be prepared with hard boiled eggs if you prefer the traditional presentation.

Prep time: 20 minutes

Cook time: 20 minutes

Chill time: at least 1 hour

6 eggs, separated

1/4 cup Chobani Plain Greek Yogurt

1/2 teaspoon dry ranch dip or dressing seasoning

1/4 teaspoon garlic salt

Snipped fresh chives or green onion tops and freshly ground pepper (optional)

Preheat oven to 300°F and butter a 9 X 5-inch loaf pan. Place egg whites in a bowl and beat until slightly foamy. Pour into dish and bake for 20 minutes or until eggs are set. Let cool, then remove from pan and cut into 8 equal squares. While egg whites are cooking, cook egg yolks in a lightly buttered skillet until cooked through, stirring frequently. Let cool, then puree in a small food processor or mash well with yogurt, ranch seasoning and garlic salt. Spoon into a small bag with the tip cut off, and pipe yolk mixture onto egg white squares. Sprinkle with chives and pepper, if desired.

Variation:

Bacon and Cheddar Deviled Eggs:

Add 2 tablespoons of finely shredded Cheddar cheese and 1 1/2 tablespoons cooked crumbled bacon or bacon bits to the yolks.

Layered Jalapeno Hummus Dip

This classic gets a flavorful twist by substituting plain refried beans with zesty jalapeno hummus.

Prep time: 15 minutes

Fresh Cravings Jalapeno Cilantro or Honey Jalapeno Hummus

Guacamole

Sour cream or plain Greek yogurt

Fresh Cravings Salsa

Shredded Cheddar cheese

Black olives

Sliced green olives (optional)

Tortilla chips

Spread a layer of hummus, guacamole and sour cream in a straight sided container, making sure that the guacamole is completely sealed in between the hummus and sour cream. Add a layer of salsa then cheese. Finish with olives and green onions. Cover and refrigerate until ready to serve. Serve with tortilla chips.

Recipe tips:

·      If serving for a March Madness themed party, finely chop the olives and place over the cheese to resemble the lines on a basketball. Omit green onions.

·      Make 1 large dish, or make small individual dip cups.

Greek Sweet Potato Nachos

Cooking the fries in an air fryer is fast and easy!

Prep time: 10 minutes

Cook time: varies with cooking method

Sweet Potato Fries

Fresh Cravings Hummus

Diced fresh tomato

Quartered pitted Kalamata olives

Sliced green onion

Crumbled feta cheese

Cook desired amount of sweet potato fries according to package directions until hot and crisp. Transfer to a serving platter and top with hummus, tomato and green onions. Finish with crumbled feta cheese, if desired.

Guac and Crispy Salami Football Field

Giving the salami a trip through the microwave gives you salami chips!

Decorate your field and football tortilla chips with a bit of Chobani Plain Greek Yogurt.

Baked Football Tortilla Chips:

Corn tortillas

Round cookie cutter

Vegetable oil

Salt

Chobani Plain Greek Yogurt

Crispy Salami Chips:

20 slices salami

Football Field:

Prepared guacamole

String cheese

Chobani Plain Greek Yogurt

Baked Football Tortilla Chips and Crispy Salami Chips

To prepare tortilla chips, preheat oven to 350°F and line a large baking sheet with foil. Brush with vegetable oil. Use a cookie cutter to shape half the football. Rotate the chip and repeat cutting so that it makes a football shape. (Or simply cut with kitchen shears or a small sharp knife.) Place on baking sheet and turn to make sure both sides are coated lightly with oil; sprinkle with salt. Bake for 20 minutes, then turn and bake for 5 minutes more or until golden brown.

To prepare salami chips, line a microwave-safe place with a double layer of paper towels and place 10 pieces of salami on top. Add another layer of paper towels and microwave on HIGH for 30 seconds. Turn and cook again for 30 more seconds or until salami slices are browned. (They will look dark but they aren’t burned.) Chill until ready to assemble.

To make your field, spread a large platter with guacamole then place the salami chips in the center to form a football. Cut the string cheese into small strips and place in the center to form the laces. Place yogurt in a small zipper seal bag and snip a small end off one corner. Make lines on the guacamole to form the field markers. Drizzle the tortilla chips with yogurt to form the football laces and place in the end zones.

Crunchy Buffalo Chicken Wings

So easy and so fast! Up the wing sauce if you prefer a bit more heat.

Prep time: 15 minutes

Cook time: 20 minutes

2/3 cup Chobani plain Greek Yogurt

1/4 cup buffalo hot wing sauce

1  teaspoon garlic salt

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes boneless,

1 1/2 cups panko or dry breadcrumbs

Olive oil cooking spray

Dip:

Chobani Plain Greek Yogurt

Minced celery

Buffalo hot wing sauce

Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray. Stir together yogurt, wing sauce and garlic salt in another medium bowl. Dip each chicken piece in yogurt mixture then into breadcrumbs, pressing into the surface to coat well. Place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more. Makes 4 to 6 servings.

Note:

For extra flavor and tenderness, let chicken pieces marinate in yogurt mixture overnight before coating and baking.

Chobani Simple Beer Queso

This fast and easy recipe is great for game day or for any party. Reducing the beer gives it great flavor and using a mixture of cream cheese and oat milk make it a foolproof creamy dip. Make a few days ahead and heat just before serving.

Prep time: 15 minutes

Cook time: about 20 minutes

1 (12-oz.) bottle beer

1/3 cup Chobani Plain Oat Milk (any variety)

4 oz. cream cheese

3 cups shredded sharp Cheddar cheese*

Diced green chiles, Mexican seasoning blend, Mexican hot sauce or minced

     chipotle peppers in adobo sauce to taste

Tortilla chips

Place beer in a medium saucepan and simmer until it’s reduced to 1/3 cup. Add oat milk and cream cheese and whisk until smooth. Slowly whisk in cheese, cooking over low heat until smooth. Add any desired seasonings to taste - you can’t go wrong with any of the options! Serve warm with tortilla chips.

*May substitute some Jack or pepper-Jack cheese.

Cheddar, Walnut and Pepper Crackers

This is a great make ahead recipe and it also makes a great gift from the kitchen. Give baked as a gift, or unbaked so that the crackers may be baked when needed!

Prep time: 30 minutes

Chill time: at least 1 hour

Cook time: about 15 minutes

2 cups First Street Flour

1 cup coarsely shredded First Street Sharp Cheddar Cheese

1 cup First Street Walnut Halves and Pieces

1/2 cup First Street Butter, cut into pieces

1 teaspoon First Street Pepper

1/2 teaspoon First Street Fine Sea Salt

2 tablespoons ice water

Combine all ingredients except ice water in a food processor.  Process until mixture forms large crumbs. Add ice water and pulse on and off until mixture starts to hold together. Remove from processer and gather into a ball; knead a few times to form a soft dough. Divide into 2 pieces and firmly shape each into a log, about 2-inches in diameter. Wrap tightly with plastic wrap and refrigerate for at least 1 hour or until firm. (May be made up to 2 weeks ahead.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Cut dough into 1/4-inch thick slices and place on prepared baking sheets. Bake for 15 minutes or until golden brown and crisp.

Artichoke Brie and Puff Pastry Bites

This is a great make ahead appetizer. Prepare, bake and reheat in a 350°F oven until heated through just before serving. 

Prep time:  20 minutes

Cook time: 12 to 15 minutes

1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed

3/4 cup drained and chopped quartered or chopped canned Reese Artichoke Hearts

6 tablespoons basil pesto or olive tapenade

1/2 lb. Alouette, Il de France or Supreme Brie, cut or torn into small pieces

Snipped fresh basil (optional garnish)

Preheat oven to 400°F. Roll pastry out into a 14-inch square and cut into 36 equal squares; press into 36 greased mini muffin cups.  Place 1 teaspoon artichoke hearts and 1/2 teaspoon pesto or tapenade in the center of each pastry cup and top with equal amounts of Brie. Bake for 12 to 15 minutes or until very puffed and golden brown. Serve warm garnished with fresh basil, if desired. Makes 36 pieces.

Recipe tip:

Add a sprinkle of finely chopped sun-dried tomatoes for a bit of holiday color.