- Place cream cheese and cheddar cheese in a food processor and blend until smooth.
- Add yogurt and milk. Puree again until smooth.
- Use a #16 scoop place 2 oz. serving in a 3 or 4 oz. soufflé cup.
- Hold at 41° F or less (CCP).
- Serve with 4 whole grain crackers
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PDF includes meal pattern contribution and additional nutritional information