Baked Cheese Dip
1 -10 inch round sourdough bread, hollowed out
1 can artichokes, drained & chopped
1 small onion chopped
1 clove garlic, minced
1 cup Cabot Sharp Cheddar, shredded
1 cup Cabot Monterey Jack, shredded (use Pepperjack for a spicier dip)
1 cup grated parmesan
1 cup mayonnaise
Mix all ingredients together. Spoon mixture into hollowed bread. Put lid back on and bake for 1 1/2 hours at 350 degrees.
Chili Con Queso
Makes 10 servings
1 large chopped onion (1 1/4 cup)
1/4 cup margarine or butter
1 14 1/2 ounces can diced tomatoes, drained
3/4 pound Cabot 50% Light Cheddar or 50% Light Jalapeno Cheddar Cheese, shredded
1 7 ounce can diced green chili pepper, drained
tabasco sauce, optional
Saute onion in margarine or butter. Add drained tomatoes and simmer 10 minutes until thickened. Add grated Cabot 50% Light Cheddar Cheese. Heat on low until melted. Add chili pepper. Season with tabasco to taste.
Serve warm with tortilla chips.
Figs with Hunter’s Cheddar and Pancetta
Makes 16 pieces
16 small fresh figs
4 ounces Cabot Hunter’s Cheddar Cheese
16 very thin slices pancetta
Preheat oven to 350 degrees.
Cut cheese into 16 cubes.
Hollow out figs from the bottom with small end of melon baller. Insert cube of cheese into each fig.
Place pancetta slice on small piece of plastic wrap and set fig on top.
Using wrap to help, mold pancetta around fig. Tranfer fig to baking sheet.
Repeat with remaining figs. Discard wrap.
Bake for 6 minutes. Serve warm.
Scorchers (Poppers)
Makes 24 pieces
12 jalapeno peppers, about 2 1/2 inches long
3 ounces Cabot Pepper Jack Cheddar Cheese, (grated 1 cup)
1/4 teaspoon garlic powder
2 large eggs
2/3 cup unflavored dry bread crumbs
1/2 teaspoon salt
Cabot Sour Cream
Preheat oven to 325 degrees. Lightly oil baking sheet and set aside.
Cut peppers in half lengthwise; scrape out and discard seeds.
In small bowl, stir together cheddar, cream cheese and garlic powder; fill each pepper half with some of mixture.
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.
Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping.
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