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Wisconsin Dairy Products Star in New Site Devoted to Dips

Dec 04, 2012

A rich, creamy dip tops the list of must-have party foods. From the holidays through March basketball tournaments, dips fit any occasion. Wisconsin Milk Marketing Board has made finding the perfect dip easier, thanks to the new microsite, DairyDips.com.

Real dairy products are the foundation of nearly every good dip recipe, and that's certainly true for the more than 50 recipes at DairyDips.com. From cream cheese and sour cream to Wisconsin Cheese, dairy gives dips a full flavor and rich, creamy consistency.

Recipes on the site are organized by category, with options for sweet dips, savory dips, holiday dips and more. DairyDips.com promises to be a one-stop destination for every palate and celebration. A sampling of recipes featured on the site include:

Attached is an image of Wisconsin Mascarpone Gingerbread Dip. For more hi-res images and recipes, contact Jon Whitely at 608-241-4141. For more information about Wisconsin Cheese, contact Heather Porter Engwall or visit www.EatWisconsinCheese.com.

Wisconsin Mascarpone Gingerbread Dip

Servings: Makes 1 1/4 cups

Ingredients:

1 cup (8 ounces) Wisconsin Mascarpone Cheese
1 tablespoon molasses
2 tablespoons crystalized or candied ginger, coarsely chopped
1/4 teaspoon ground ginger
1 tablespoon brown sugar, lightly packed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Shortbread cookies for dipping

Directions:

Place Mascarpone and molasses in medium bowl; set aside. In bowl of food processor, combine gingers, brown sugar, cinnamon and cloves. Pulse until crystalized ginger is finely minsed. Add mixture to Mascarpone and gently stir until blended. Serve with shortbread cookies. Refrigerate leftover dip for up to 1 week.

Roasted Cauliflower Dip with Wisconsin Gouda

Servings: Makes 6 cups

Ingredients:

1 medium head cauliflower, broken into florets
6-8 garlic cloves, peeled
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
2 cups (8 ounces) Wisconsin Gouda Cheese, shredded
1/2 cup sour cream
3 tablespoons mayonnaise
4 ounces (1/2 cup) cream cheese
1/4 cup (1 ounce) Wisconsin Parmesan Cheese, grated and divided
1/4-1/2 cup ale, white wine or whipping cream
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh sage, chopped

Directions:

Preheat oven to 350˚F. Toss cauliflower and garlic with olive oil and spread onto rimmed baking sheet. Roast 30 minutes, remove from oven. Toss mixture with 4 tablespoons butter. Return to oven. Roast for additional 15 minutes.

Butter 2-quart ovenproof baking dish; set aside. In food processor, combine all ingredients, reserving half Parmesan Cheese for topping. Pulse until smooth. Taste and adjust seasonings. Scrape into prepared baking dish and sprinkle with remaining cheese. Bake until hot and bubbling, about 35 minutes. Serve with sliced baguette or whole-grain chips.

Sriracha Blue Cheese Spread

Servings: Makes about 2 cups

Ingredients:

1 cup (6 ounces) Wisconsin Blue Cheese, crumbled
1 (8-ounce) package cream cheese, softened
1 small shallot, grated or minced
2 tablespoons apricot preserves
2 teaspoons Sriracha or Rooster sauce or to taste

Directions:
In medium bowl, combine all ingredients and stir to desired consistency. Serve with celery, carrots, endive leaves or crackers.

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The Wisconsin Milk Marketing Board is a nonprofit organization of dairy producers that promotes the consumption of milk, cheese and other dairy products made in America’s Dairyland.

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