More Superbowl Recipes

Hot as a Torch! Jalapeno Poppers
Makes 24

Ingredients:
12 jalapeno peppers, about 2 1/2 inches long
4 ounces Cabot Mild Lactose-Free Cheddar or Sharp Cheddar*, grated (about 1 cup)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup unflavored dry bread crumbs
1/2 teaspoon salt
Cabot Regular Sour Cream

Directions:
1. Preheat oven to 325°F. Lightly oil baking sheet and set aside.
2. Cut peppers in half lengthwise; scrape out and discard seeds.
3. In small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture.
4. In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
5. Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping.

*Or use a spicy flavor, such as Cabot Chipotle Cheddar or Cabot Habanero Cheddar, omitting ground chipotle pepper.

BBQ Yogurt Dip
Makes about 2 cups for 8 appetizer servings

Ingredients:
1 cup Cabot 2% Plain Greek-Style Yogurt
1 (8-ounce) package Cabot Vermont Premium Cream Cheese, softened
1-2 green onions, finely chopped
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon mild paprika
1/2 teaspoon ground red pepper (cayenne)
1 tablespoon favorite BBQ sauce

Directions:
1. Mix together yogurt, cream cheese, green onions, lemon juice, salt, pepper and other spices (except BBQ sauce) until well blended
2. Pack into small bowl or mold, cover and refrigerate for at least 4 hours or until firm.
3. Serve in bowl or unmold onto plate. Spoon stripe of BBQ sauce across top for garnish.

Try with our Football Cheddar Crackers.

Touchdown Dip
Makes about 2 cups

Ingredients:
1 tablespoon Cabot Salted Butter
1 tablespoon King Arthur Unbleached All-Purpose Flour
3/4 cup mild, medium or hot tomato salsa
1/4 cup Cabot Regular Sour Cream
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
Classic or Supreme flavored Pretzel Crisps, tortilla chips
Carrot and celery sticks

Directions:
1. In a saucepan over medium heat, melt butter. Add flour and stir for about 30 seconds to cook flour.
2. Stir in salsa and cook, stirring, until mixture is simmering. Stir in sour cream.
3. Add cheese and continue stirring until cheese is completely melted and mixture returns to simmer.
4. Transfer to bowl and serve hot, surrounded with chips and veggies.

Badass Nachos
Makes 6 servings

Ingredients:
1 pound ground beef (10% fat)
1 (15-ounce) container Mild, Medium or Hot Wholly Salsa
1 (6-ounce) bag Food Should Taste Good Yellow Corn or Blue Corn Tortilla Chips
1 (7-ounce) package Classic or Spicy Wholly Guacamole
1 (2.25-ounce) can sliced black olives, well drained
8 ounces Cabot Sharp Cheddar, Chipotle Cheddar or Habanero Cheddar, grated (about 2 cups)

Directions:
1. In large skillet over medium-high heat, cook ground beef, breaking it up with spoon, until juices have evaporated. Continue cooking for several minutes longer, scraping bottom of skillet, until meat is slightly browned and crispy.
2. Add salsa and let mixture simmer until juices have again evaporated. Remove from heat.
3. Preheat broiler. Arrange half of tortilla chips in single layer on large baking sheet. Top with half of beef mixture. Add half of guacamole in small spoonfuls, followed by half of black olives. Top with half of grated cheese.
4. Place under broiler for a minute or two until cheese is melted.
5. Make second batch with remaining ingredients.
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