HOT ITALIAN CHEDDAR DIP

By Lori | January 12, 2015

HOT

WEEKLY SPECIALS 1/11/2015

Courtesy of www.cabotcheese.coop

 

INGREDIENTS

Cooking spray

1 (8-ounce) package Neufchâtel Reduced Fat Cream Cheese, at room temperature

2 tablespoons chopped fresh basil, divided

1/4 teaspoon ground black pepper

Pinch salt

5 ounces Cabot Alpine Cheddar*, grated and divided (about 1 1/4 cups)

1 slice white bread, crusts removed, processed into fine crumbs (about 3/4 cup)

1/2 cup chopped grape tomatoes

2 tablespoons minced red onion

*If Cabot Alpine Cheddar is not available, you can substitute for Cabot Seriously Sharp Cheddar.

 

PREPERATION:

  1. Preheat oven to 400° F. Coat small (about 2 1/2 cup) oven-proof baking dish with cooking spray.
  2.  In large bowl, beat Neufchatel with electric mixer until light and airy, about two minutes. Beat in 4 teaspoons of basil, pepper and salt. Add 1 cup of cheddar and breadcrumbs; beat until blended.
  3.  Spread mixture in prepared dish. Top with remaining 1/4 cup cheddar.
  4. Bake for 15 to 17 minutes or until heated through but not bubbling.
  5. Let cool on wire rack for about 10 minutes. Serve warm, topped with tomatoes, red onions and remaining 2 teaspoons basil.