Cheddar Cheese Dip Recipe

Soup, Salads & Sides
Yield 25 Servings

Instructions

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

Click here for printable bulk recipe PDF

Click here for printable home recipe PDF

PDF includes meal pattern contribution and additional nutritional information

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