MADISON, Wis. (GLOBE NEWSWIRE) — 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 DariyDips.com . From cream cheese and sour cream to Wisconsin Cheese — dairy gives dips a full flavor and rich, creamy consistence.
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:
— Wisconsin Mascarpone Gingerbread Dip — a sweet, creamy dip featuring the holiday flavors of molasses, ginger, cinnamon and cloves.
— Roasted Cauliflower and Wisconsin Gouda Dip — the nutty notes of roasted cauliflower add depth to this warm, cheesy dip.
— Sriracha Blue Cheese Spread — a combination of Sriracha, Wisconsin Blue Cheese and apricot preserves give this spread an addictive sweet, salty and spicy flavor.
For more hi-res images and recipes, contact Jon Whitely at jwhitely@stephanbrady.com, (608) 241-4141. For more information about Wisconsin Cheese, contact Heather Porter Engwall at hporterengwall@wmmb.org or visit http://www.EatWisconsinCheese.com.
The Wisconsin Milk Marketing Board is a nonprofit organization of Wisconsin dairy producers that promotes the consumption of milk, cheese and other dairy products made in America’s Dairyland.
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 minced. 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 GoudaServings: Makes 6 cups
Ingredients:
1 medium head cauliflower, broken into florets
6-8 garlic cloves, peeled
2 tablespoon 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 degrees 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.
