Ingredients:12 jalapeno peppers, about 2 1/2 inches long4 ounces Cabot Mild Lactose-Free Cheddar or Sharp Cheddar*, grated (about 1 cup)3 ounces cream cheese1/4 teaspoon garlic powder1/4 teaspoon ground chipotle pepper2 large eggs2/3 cup unflavored dry bread crumbs1/2 teaspoon saltCabot Regular Sour Cream
1. Preheat oven to 325°F. Lightly oil baking sheet and set aside. 2. Cut peppers in half lengthwise; scrape out and discard seeds. 3. In small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture. 4. In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet. 5. Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping.
*Or use a spicy flavor, such as Cabot
, omitting ground chipotle pepper.
BBQ Yogurt Dip
Makes about 2 cups for 8 appetizer servings
1 cup Cabot
2% Plain Greek-Style
Yogurt1 (8-ounce) package Cabot Vermont
Premium Cream Cheese
, softened1-2 green onions, finely chopped1 teaspoon lemon juice1 teaspoon salt1 teaspoon ground black pepper1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon mild paprika1/2 teaspoon ground red pepper (cayenne)1 tablespoon favorite BBQ sauce
1. Mix together yogurt, cream cheese, green onions, lemon juice, salt, pepper and other spices (except BBQ sauce) until well blended 2. Pack into small bowl or mold, cover and refrigerate for at least 4 hours or until firm. 3. Serve in bowl or unmold onto plate. Spoon stripe of BBQ sauce across top for garnish. Try with our
Football Cheddar Crackers
Makes about 2 cups
1 tablespoon Cabot
Unbleached All-Purpose Flour3/4 cup mild, medium or hot tomato salsa1/4 cup Cabot
Regular Sour Cream
8 ounces Cabot
, grated (about 2 cups)
Classic or Supreme flavored Pretzel Crisps
, tortilla chipsCarrot and celery sticks
1. In a saucepan over medium heat, melt butter. Add flour and stir for about 30 seconds to cook flour. 2. Stir in salsa and cook, stirring, until mixture is simmering. Stir in sour cream. 3. Add cheese and continue stirring until cheese is completely melted and mixture returns to simmer. 4. Transfer to bowl and serve hot, surrounded with chips and veggies.
Makes 6 servings
1 pound ground beef (10% fat)1 (15-ounce) container Mild, Medium or Hot
1 (6-ounce) bag
Food Should Taste Good
Yellow Corn or Blue Corn Tortilla Chips1 (7-ounce) package Classic or Spicy
1 (2.25-ounce) can sliced black olives, well drained8 ounces Cabot
, grated (about 2 cups)
1. In large skillet over medium-high heat, cook ground beef, breaking it up with spoon, until juices have evaporated. Continue cooking for several minutes longer, scraping bottom of skillet, until meat is slightly browned and crispy. 2. Add salsa and let mixture simmer until juices have again evaporated. Remove from heat. 3. Preheat broiler. Arrange half of tortilla chips in single layer on large baking sheet. Top with half of beef mixture. Add half of guacamole in small spoonfuls, followed by half of black olives. Top with half of grated cheese. 4. Place under broiler for a minute or two until cheese is melted. 5. Make second batch with remaining ingredients.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative
has been in continuous operation in
since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Widely known as makers of "The World's Best Cheddar,"
is owned by the 1200 dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative, with farms located throughout New England and upstate
. For more information on
Cabot Creamery Cooperative is the world's first cheese maker and dairy cooperative to achieve
B Corporation Certification
, a validation of its attention to environmental and social impacts on stakeholders.
(888) 214.9444 or
SOURCE Cabot Creamery Cooperative