Peppery Walnut Rosemary Crackers

Prep time: 30 minutes

Cook time: 15 to 17 minutes per batch

1 cup all purpose flour

1 cup wheat flour

1/2 cup + 3 tablespoons finely chopped California walnuts, divided

3/4 cup water, plus additional if needed

1/3 cup grated Parmesan cheese

2 tablespoons extra virgin olive oil, plus extra for brushing over the top

1 tablespoon dried rosemary, lightly crushed

1 1/2 teaspoons sea salt

1 teaspoon coarse grind pepper

Preheat oven to 375°F and line 2 large baking sheets with parchment paper.

Place all cracker ingredients in a mixer with a dough hook, reserving 3 tablespoons of walnuts for the top. Mix until well combined, adding additional water if needed. Working in batches, roll very thinly on a lightly floured board. Sprinkle with a bit of walnuts and roll as thinly as possible. Cut into squares or rectangles or desired shapes and place on prepared baking sheet. Brush with olive oil and bake for 15 minutes or until golden brown. Let cool on baking sheets to crisp.

Warm Cheesy Buffalo Chicken Dip

Starting with Alouette soft spreadable cheese makes this recipe come together so fast with just a handful of ingredients.

Prep time: 10 minutes

Cook time: about 30 minutes

1/2 cup buffalo wing sauce

1 (6.5-oz.) container Alouette Garlic & Herbs Soft Spreadable Cheese*

1 individual cup plain Greek yogurt (or 1/2 cup)

2 cups shredded cooked chicken (rotisserie chicken works well)

3/4 cup shredded sharp Cheddar cheese

Sliced green onions and minced celery (optional toppers)

Crackers, tortilla chips, celery sticks or other desired dippers

Preheat oven to 350°F and coat a 3 cup baking dish with nonstick cooking spray. Place buffalo wing sauce, cheese and yogurt in a medium bowl and microwave on HIGH for 1 minute or until creamy. Stir well, then stir in chicken. Spread in prepared baking dish and sprinkle with cheese. Bake for 30 minutes or until hot and bubbly and lightly browned around the edges. Serve with desired dippers.

*May substitute Alouette Caramelized Onion Soft Spreadable Cheese.

Creamy Chipotle Bean Dip

This dip gets a creamy texture thanks to the Alouette cheese. Puree in a food processor to make it light and fluffy. Serve with tortilla chips.

2 (15-oz.) cans refried beans

1 (6.5-oz.) container Alouette Caramelized Onion Soft Spreadable Cheese

3 tablespoons lime juice

1 to 2 tablespoons minced chipotle peppers in adobo sauce

Roasted, salted pumpkin seeds, lightly crushed (optional topper)

Puree beans, cheese lime juice  and chipotle peppers in a food processor  for several minutes or until very creamy, scraping down the sides as needed. Season with garlic salt, then transfer to a covered container. May be prepared 2 days ahead and stored in the refrigerator. To serve, transfer to a decorative bowl and top with pumpkin seeds, if you like. Serve with tortilla chips.

Recipe tip:

For extra flavor without extra heat, use less chipotle peppers and more of the adobo sauce from the can.

Creamy Cannellini Bean Dip

This dip is smooth and creamy and is great with cut veggies or crackers. Give it a sprinkle of Crispy Prosciutto just before serving for extra flavor and texture.

Prep time: 10 minutes

Chill time: at least 1 hour

1 (15-oz.) can cannellini beans, rinsed and drained

1 (6.5-oz.) container Alouette Parmesan & Basil Creamy Spreadable Cheese

1 1/2 tablespoons lemon juice

1/4 cup sliced green onions

Garlic salt to taste

Crumbled Crispy Prosciutto and chopped fresh Italian parsley (optional toppers)

Puree beans, cheese and lemon juice in a food processor for several minutes or until very creamy, scraping down the sides as needed. Add green onions and pulse to chop. Season with garlic salt, then transfer to a covered container. May be prepared 2 days ahead and stored in the refrigerator. To serve, transfer to a decorative bowl and top with prosciutto and parsley, if you like.

Crispy Prosciutto

Place 2 strips prosciutto on a paper towel lined plate. Microwave on HIGH for 1 minute or until prosciutto if lightly browned and very crisp.

Mini Alouette Cheese Biscuits

Alouette spreadable cheese, baking mix and milk are all you need to make these tasty tiny biscuits. They’re perfect to use in place of crackers on a charcuterie or cheese board.

Prep time: 15 minutes

Cook time: about 10 minutes

2 cups baking mix (such as Bisquick)

1/2 cup milk, plus additional for brushing over the top

1/2 of a (6.5-oz.) package Alouette Parmesan Basil or Caramelized Onion Soft

     Spreadable Cheese*

 Freshly ground pepper (optional)

Preheat oven 400°F and line a small baking sheet with parchment paper. Stir together baking mix, milk and cheese in a medium bowl with a fork. Gather into a ball and knead very lightly until mixture makes a smooth dough. Place a small amount of baking mix on a board and roll mixture 1/2-inch thick. Using a small round cutter (about 1 1/4-inches) press down to make small circles. Reroll scraps and cut again. Place on prepared baking sheet and brush the tops with milk. Sprinkle with pepper, if desired. Bake in the center of the oven for 10 minutes or until cooked through and golden brown. Serve with additional Alouette cheese, if desired. Makes 22 biscuits.

*May swap out any of your favorite Alouette spreadable cheeses.

Spiced Fig Glazed Walnuts

Dalmatia Fig Spread makes a fantastic glaze for heart healthy walnuts. I used the Fig Chili Spread to give it a tiny hit of heat, but any of the Dalmatia Fig Spreads will work as well. Just a few simple ingredients make this recipe so easy to prepare – bonus!

Prep time: 5 minutes

Cook time: 20 to 25 minutes

Cool time: about 30 minutes

1/3 cup Dalmatia Fig Chili Spread

1 tablespoon butter

1/8 teaspoon pumpkin pie spice or cinnamon (optional)

2 slightly heaping cups California walnuts

2 tablespoons sugar

Melt fig spread, butter and pumpkin pie spice in a very large skillet over medium heat. Stir in walnuts and reduce heat to medium low heat. Cook for 20 to 25 minutes, stirring frequently. The glaze should be bubbling very slowly. (If it looks like it might scorch, remove skillet briefly from heat and stir well.) When the walnuts aren’t sticky on the surface, turn off the heat and let cool, stirring frequently. When cool, toss with sugar. Store in an airtight container. Makes about 3 cups.

NOTE:

Make sure to cook very slowly to avoid burning. 

Alouette Cheese Fig Cheese Straws

The creamy cheese pairs perfectly with the fig spread in this tasty recipe.

Prep time: 15 minutes

Cook time: about 15 minutes

Stand time: about 15 minutes

1 (17.3-oz.) package frozen puff pastry, thawed according to package

    directions

6 tablespoons Alouette Basil Parmesan or Caramelized Onion Spreadable

     Cheese

6 tablespoons Dalmatia Fig Spread

1 egg mixed with 1 tablespoon water

Preheat oven to 400°F and line a large baking sheet with parchment paper. Warm the cheese and fig spread in the microwave for about 5 seconds to soften. (This will make it easier to spread onto the puff pastry.) Working with one sheet at a time, unfold puff pastry on a lightly floured board and roll out to make slightly thinner. Spread cheese evenly over the puff pastry, then spread fig spread evenly over cheese. Top with the second sheet of puff pastry and press the surface lightly to seal in ingredients. Cut in half, then cut each half into 12 equal strips with a very sharp knife. Twist as tightly as possible to enclose filling. Place on prepared baking sheet and brush with egg wash. Bake for 15 minutes, then crack oven and let stand for 15 minutes or until crisp. Let stand in oven until completely cool and crisp Store in an airtight container until ready to serve. (Best served the same day.) Makes 24 straws.  

Mini Fig Ham and Cheese Panini

Make a little or make a lot, depending on if you’re hosting a large or small group! You can’t go wrong with the amounts of the ingredients.

Prep time: 15 minutes

Cook time: 8 to 10 minutes

What you’ll need:

Baguette slices (preferably cut on the diagonal to make larger slices)

Dalmatia Fig Spread

Alouette Caramelized Onion or Parmesan Basil Soft Spreadable Cheese

Butter

To prepare:

Spread a fairly thin layer of fig spread on half the baguette slices. Place 3 thin ham slices (cut to fit the bread) on top of the cheese. Spread a fairly thin layer of Alouette cheese on the other half of the baguette slices and place over ham to close sandwiches. Melt butter in a very large skillet. Add sandwiches and cook over medium-low heat for 4 to 5 minutes on each side or until golden brown. Serve warm.

Hot Artichoke Cheese Dip

We’ve swapped out the traditional mayo in this recipe with pureed cottage cheese for an extra creamy cheesy dip.

Prep time: 15 minutes

Cook time: 20 minutes

1 (8-oz.) package cream cheese, softened

1/2 cup Crystal Creamery Sour Cream

1/2 cup Crystal Creamery Cottage Cheese, pureed

1 cup shredded Italian cheese blend

1/3 cup minced red onion

1 (14-oz.) can artichokes, drained and coarsely chopped

Garlic salt and pepper to taste

Preheat oven to 400°F and lightly grease a small shallow baking dish. Stir together cream cheese, sour cream and cottage cheese in a medium bowl. Stir in cheese and onion, then lightly stir in artichoke hearts. Season with garlic salt and pepper. Transfer to baking dish and cook for 20 minutes or until the top is golden brown and dip is heated through. Serve with crackers, pretzels or baguette slices. Makes 8 servings.

Creamy Layered Bean Dip

Make a little or a lot, depending on how many people you’re feeding. Starting with herbed cream cheese dip adds flavor and creaminess to this classic dip.

Prep time: 15 minutes

Crystal Sour Cream and garlic and herb cream cheese spread (roughly equal parts of each)

Guacamole

Fresh pico de gallo

Refried beans

Finely shredded sharp Cheddar cheese

Finely chopped black olives (optional)

Stir cream cheese spread to soften and spread even on the bottom of a shallow dish. Spread guacamole evenly over the top. Sprinkle with pico de gallo. Thin refried beans if necessary by stirring in a bit of water and spread over the top, making sure to completely cover the guacamole. Sprinkle with cheese.

Basketball Dip:

To make the dip look like a basketball, carefully add black olives to the top form the basketball lines.

Baked Cubano Sandwiches with Creamy Cheese Sauce

In place of Swiss cheese, we’ve given this classic sandwich a warm, creamy cheese sauce.

Prep time: 20 minutes

Cook time: 15 minutes

Cheese Sauce:

3 tablespoons butter

2 1/2 tablespoons flour, divided

3 tablespoons dill pickle juice from pickle jar

1 1/2 tablespoons spicy brown mustard

1 teaspoon onion powder

1 1/2 cups milk or oat milk

3 oz. cream cheese

1 cup shredded Swiss cheese

1 /2 cup naturally smoked Gouda cheese (such as Beemster)

Salt and freshly ground pepper to taste

Sandwiches:

8 dinner rolls

Butter

Spicy brown mustard

8 dill pickle slices

8 oz. thinly sliced ham

To prepare cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in 1 1/2 tablespoons flour, pickle juice, mustard and onion powder; cook for 1 minute more. Slowly add milk, whisking constantly. Add cream cheese and cook until sauce is smooth and thickened, then remove from heat.

Toss cheese with remaining flour and add to the sauce mixture a small handful at a time, whisking slowly and constantly. Place back on very low heat cooking only until cheese is fully melted. Season with salt and pepper; set aside and keep warm.

Preheat oven to 350°F and line a small baking sheet with a long strip of foil, long enough to fold over the top of the rolls. Spread a thin layer of butter on the foil. Keeping rolls in one piece, place on a  board and cut horizontally in half with a large serrated knife. Place the bottom half on the baking sheet and spread with mustard. Top with ham and pickles and cover with the roll tops. Press down very firmly with a spatula to compress. Spread butter over the top  and loosely tent with foil. Bake for 15 minutes or until warmed through. Transfer to a board or platter and separate sandwiches. Serve with warm cheese sauce. Makes 8 servings.

Buffalo Wing Hummus

Prep time: 10 minutes

Cook time: 1 minute

2 cloves garlic

1 (15-oz.) can garbanzo beans

1/4 cup Chobani Plain Greek Yogurt

3  tablespoons lemon juice

2 to 3 tablespoons buffalo wing sauce

2 1/2 tablespoons tahini

1/4 teaspoon sea salt

Naan bread, pita chips and raw vegetables

Transfer beans and liquid to a microwave-safe bowl. Microwave for 1 minute. Drop garlic into a food processor with the motor running to chop. Drain beans and add to food processor with yogurt, lemon juice, buffalo wing sauce, tahini and salt and process until very smooth, scraping down the sides as needed. May be prepared 2 days ahead and stored covered in the refrigerator. Serve with naan bread, pita chips and raw vegetables. Makes 6 to 8 servings.

Buffalo “Basketballs”

Spread buffalo hummus onto naan bread rounds or small pizza crusts. Decorate with finely chopped olives to make it look like a basketball. Serve with diced cucumber, tomato and red onion for extra flavor.

Tip: Add a bit of red and yellow food coloring to make the hummus more the color of a basketball.

 

 

Walnut Muhammara

Prep time:    10 minutes

Total time:    10 minutes

Servings:       8         

Serving size: 1/4 cup                    

Course:         Appetizer, condiment                             

DESCRIPTION                                              

A simple Mediterranean sweet red pepper spread with just a hint of spice.

Great as a dip for bread or crudité.

INGREDIENTS

1 cup California walnuts, toasted

1 (16-oz.) jar roasted red peppers

1/4 cup extra virgin olive oil

2 tablespoons tomato paste

1 tablespoon red wine vinegar

2 teaspoons paprika

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt, or to taste

Extra virgin olive oil, finely chopped California walnuts and chopped fresh  

     parsley (optional garnishes)

Stonefire Naan Bread or Naan Crisps

DIRECTIONS

1.    Place walnuts in a food processor and process until they become thick and smooth like walnut butter.

2.    Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.

3.    Add to the food processor with remaining ingredients and puree until smooth.

4.    Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

Serve with Naan bread or crisps and veggies.

NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.

Sweet and Spicy Air Fryer Walnuts

2 cups California walnut halves and pieces

1 lightly beaten egg white

1/4 cup granulated sugar

1 teaspoon cayenne pepper

Toss the walnuts with egg white and stir to coat well. Stir together sugar and cayenne pepper and then sprinkle over with the walnuts. Spread in a single layer in an air fryer basket, working in batches if necessary. Cook for 4 minutes at 350°F or until the walnuts are crisp and caramelized, stirring once during cooking..

Ranch Walnuts

Prep time:    5 minutes

Total time:    15 minutes   

Servings:       8                                 

Serving size: 1/4 cup        

Course:         Snack           

DESCRIPTION                                              

Walnuts are seasoned with dry ranch seasoning then baked until toasty.

INGREDIENTS

2 slightly heaping cups California Walnuts (1/2 lb.)

2 tablespoons olive oil

2 tablespoons dry ranch seasoning

1/4 teaspoon dried dill (optional)

1/4 teaspoon pepper

DIRECTIONS

1.    Preheat oven to 350°F. Stir together walnuts and oil in a medium bowl.

2.    Sprinkle ranch seasoning over walnuts and toss well to coat evenly.

3.    Spread on a parchment-lined baking sheet and bake for 10 minutes. Let cool completely then store in an airtight container.

Gouda Hatch Pepper and Fresh Corn Pancakes

Beemster Hatch Pepper Cheese adds so much flavor to these tasty little pancakes. Starting with a prepared pancake mix makes them easy to prepare. Fresh corn adds a bit of crunch and Greek yogurt makes them light and fluffy. Serve these as an appetizer,  for brunch or a light dinner.

2 eggs

1 cup milk

2 cups very lightly packed baking mix

2/3 cups lightly packed coarsely shredded Beemster Hatch Pepper Gouda

     Cheese

1/2 cup cornmeal

1/2 cup fresh corn kernels

1/4 cup plain Greek yogurt

2 tablespoons snipped fresh chives or green onion tops

2 tablespoons minced red bell pepper

Butter

Toppings: Additional minced red pepper, snipped fresh chives and plain Greek

     yogurt or sour cream.

Beat eggs in a large bowl, then beat in milk. Stir in remaining ingredients except  toppings with a fork until smooth. (The batter should be fairly thick – add an additional tablespoon of baking mix if it seems too thin.) Melt butter in a large skillet. Scoop small spoonfuls of batter into a buttered skillet set over medium heat. Cook for 2 minutes on each side or until golden brown on both sides. Top with yogurt, peppers and chives.

Cheesy Hatch Pepper Almond Dip

Like the dip you find on the supermarket shelves but cheaper and just as flavorful!

Prep time: 5 minutes

2 cloves garlic

2 cups scooped and lightly packed almond flour

3/4 cup almondmilk

1/2 cup shredded Beemster Hatch Pepper or Smoked Hatch Pepper Cheese

6 tablespoons lemon juice

2 tablespoons nutritional yeast

1/4 cup plain Greek yogurt

1 teaspoon soy sauce

1/2 teaspoon sea salt, or to taste

Puree all ingredients in a blender or food processor until very smooth. Serve with cheese flatbread crackers or veggies.

Hatch Pepper Cheese Almond Dip

This almond based dip is so quick and easy to prepare. The addition of Beemster Hatch Pepper or Smoked Hatch Pepper Cheese brings it to a whole new level with a hint of spice and a big hit of fantastic Gouda flavor. While either cheese is good in this recipe, my taste testers loved the smoked cheese best!

2 cloves garlic

2 cups scooped and lightly packed blanched almond flour

3/4 cup almondmillk

1/2 cup shredded Beemster Hatch Pepper or Smoked Hatch Pepper Cheese

1/4 cup plain Greek yogurt

6 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon soy sauce

1/2 teaspoon sea salt, or to taste

Place all ingredients in a food processor and process until very smooth and creamy, scraping down the sides as needed. This make take 3 to 4 minutes to make

Gouda Hatch Pepper and Fresh Corn Pancakes

Beemster Hatch Pepper Cheese adds so much flavor to these tasty little pancakes. Starting with a prepared pancake mix makes them easy to prepare. Fresh corn adds a bit of crunch and Greek yogurt makes them light and fluffy. Serve these as an appetizer,  for brunch or a light dinner.

2 eggs

1 cup Chobani Oatmilk

2 cups very lightly packed baking mix

2/3 cups lightly packed coarsely shredded Beemster Hatch Pepper Gouda

     Cheese

1/2 cup cornmeal

1/2 cup fresh corn kernels

1/4 cup Chobani Plain Greek Yogurt

2 tablespoons snipped fresh chives or green onion tops

2 tablespoons minced red bell pepper

Butter

Beat eggs in a large bowl, then beat in oatmilk. Stir in remaining ingredients with a fork until smooth. (The batter should be fairly thick – add an additional tablespoon of baking mix if it seems too thin.)

Shortcut Spicy Gouda Flatbread

Starting with a prepared baking mix makes this recipe so fast and easy to prepare. Adding lots of Beemster Hatch Pepper Gouda makes it oh so tasty!

Prep time: 20 minutes

Cook time: 15 to 20 minutes

2  cups prepared baking mix, plus additional for rolling

2 teaspoons garlic salt

1 1/2 teaspoons onion powder

2/3 cup milk

1 cup lightly packed, coarsely shredded Beemster Hatch Pepper or

     Smoked Hatch Pepper Gouda Cheese

1/4 cup very finely chopped walnuts or other desired nuts

Olive oil spray

Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Stir together baking mix and seasonings in a large bowl with a fork. Stir in milk with a fork until a shaggy dough forms, adding a bit more milk if needed. Add cheese and walnuts and stir until the dough comes together. Knead several times on a lightly floured board until smooth. Divide into 6 equal pieces and roll into balls. Roll each piece into a very thin oval on a board. (When you think it’s thin, roll it even thinner to make the lightest flatbread.) Working in baches, carefully transfer to prepared baking sheets, pressing together any tears that the nuts make. Coat  the surface with olive oil spray. Bake for 15 to 20 minutes or until golden brown, spraying with olive oil again halfway through cooking. Break into large pieces when cool and store in an airtight container.