Cheddar Cheese Dip Recipe

Yield 25 Servings


  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


There aren't currently any comments on this recipe.

Post a Comment

Sign up for our monthly newsletter!