White Cheddar, Apple, Bacon Quesadilla

Total time: 10 minutes
  • 2 tortillas, whole grain, or gluten-free if desired
  • White cheddar cheese, thinly sliced
  • Green apples, thinly sliced
  • 3-4 slices of bacon, cooked

Butter Directions:

  • Assemble apple slices, cooked bacon and cheddar cheese on a tortilla. Top with a second tortilla.
  • Microwave on high 45 seconds to one minute, or until the cheese begins to melt.
  • Heat a non-stick pan over medium-high heat and lightly butter the pan.
  • Place the quesadilla in the pan and cook for approximately one minute, or until the tortilla begins to turn golden brown. Flip and cook second side until golden brown.
  • Let cool, cut into wedges and enjoy!


Download RecipeRead More
Categories: , ,

Spring Mozzarella Salad

This delicious mozzarella salad from Chef Jason Morse will be a crowd pleaser at any summer picnic – or it will make a great lunch for work! Use our handmade mozzarella recipe to take it to a whole new level.


  • 4 oz fresh diced mozzarella
  • ¼ cup diced Roma tomatoes
  • ¼ cup diced hot house cucumbers
  • Dried Italian herbs, to taste
  • Balsamic vinaigrette dressing, to taste


Mix all ingredients, allow to cool in refrigerator several hours before serving.

Download RecipeRead More
Categories: , ,

Warm Spinach Artichoke Dip

Ingredients:spinach dip

  • 14 oz (1 can) artichoke hearts
  • 10 oz (1 box) frozen spinach
  • 12 oz shredded parmesan cheese
  • 2-3 cloves minced garlic
  • 1/3 c whole fat plain yogurt
  • 8 oz (1 box) softened cream cheese
  • 2/3 c sour cream


  1. Preheat oven to 375 degrees F. Butter an 8 x 8 pan.
  2. Chop up artichoke hearts in food processor.Warm Spinach Artichoke Dip
  3. Mix artichoke hearts with spinach and parmesan cheese in a medium bowl.
  4. In a separate bowl, mix garlic, yogurt, cream cheese and sour cream.
  5. Gradually add the yogurt/cream cheese mixture to the spinach mixture.
  6. Once mixed, spoon into pan and bake for 25 minutes.
  7. Remove from oven and serve.
  8. Suggestions for serving: crackers, toasted bread, carrots, celery, bell peppers, etc.


Download RecipeRead More

Labneh – Homemade Yogurt Cheese

How to make homemade Labneh for your next Cheese Plate

Labneh is strained yogurt cheese that you can make from whole fat yogurt. All you need is cheese cloth and a strainer.

Step 1) Line strainer with cheese cloth and dump all yogurt into cheese cloth. Place strainer with cheese cloth and yogurt over a bowl to let the whey from the yogurt strain.21st-labeh

Step 3) Bring the sides of cheese cloth up, and tie to cover top of the yogurt. Then place a weight on top of the tied cheesecloth to help press whey out of the cheese.

Step 3) Place the bowl containing yogurt in the fridge and let sit for three days.

Step 4) Take bowl out of fridge and unwrap the cheese cloth to test the density of the yogurt by touching it. Take the yogurt and dump into a bowl. Add any ingredients you want in your Labneh and mix together*.

Step 4) Roll Labneh into balls and place on cheese board or roll into logs, place onto saran wrap and roll tight. Keep refrigerated for up to five days.

*Labneh will take on the taste of any ingredients you mix it with, here are three recipes to try with you Labneh:


Honey Almond Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 4 oz Sliced Almonds
  • 2oz Honey

Once you convert yogurt to labneh, add sliced almonds and honey to a bowl with the labneh and mix until honey is fully incorporated.

Roll into balls and serve on cheese plate or roll into logs and store in fridge for up to five days


Olive Oil and Herbed Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 2oz Extra Virgin Olive Oil
  • 1T Chopped Oregano
  • 1T Chopped Rosemary
  • 1T Chopped Thyme

After converting yogurt into labneh, dump labneh into a bowl, add all the ingredients and mix.

Once mixed, roll into balls and place on cheese plate and drizzle more olive oil on top, or roll into logs and store in fridge for up to five days.


Red Wine and Shallot Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 1 Whole Shallot
  • 2 Garlic Cloves
  • 8oz Red Wine (Your Choice)
  • 1T Olive Oil
  • 1T Butter

Place sauce pot on stove and turn onto medium high, pour olive oil into pot and heat up

While olive oil is heating up mince garlic and shallot and place into sauce pot. Cook garlic and shallots until translucent.

Once garlic and shallots are translucent pour in 8oz of red wine and boil.

Once red wine is boiling turn heat down and simmer for 45 minutes or until red wine has reduced to a thick sauce. Once red wine has thickened add 1 T butter and mix.

Pour mixture into bowl and let cool in fridge for one hour.

After sauce has chilled, pull out labneh and red wine sauce and mix together until red wine sauce is evenly incorporated throughout labneh.

Roll into balls and serve on cheese plate or roll into a log and store in fridge for up to five days.


Download RecipeRead More
Categories: ,

Witches Cheese Broomsticks

These broomsticks are a fun Halloween treat that isn’t sweet!


  • Pretzel sticks
  • Cheese sticks
  • Green onions


  1. Cut string cheese into segments._DSC4664
  2. Put a pretzel into the end of each cheese segment._DSC4675
  3. Split the ends of the cheese so it looks like a broom. _DSC4678
  4. Tie a green onion around the top of the “broom.”_DSC4679
  5. Serve with other veggies and enjoy!Witches Broom Sticks (1)

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Download RecipeRead More
Categories: ,

Creamy White Bean dip


  • 2/3 cup reduced fat cottage cheese21st-bean-dip
  • 1T apple cider vinegar
  • ½ teaspoon dried thyme
  • 1 15.5oz can Cannellini beans, rinsed and drained
  • Salt and pepper
  • 2 teaspoons olive oil
  • Pinch of smoke Paprika
  • Chopped chives, for garnish


  1. Combine cottage cheese, vinegar, thyme, beans, salt & pepper in a food processor.
  2. Puree until smooth, scraping down the sides of the bowl as needed.
  3. Chill for 30 mins to 1 hr.
  4. Transfer to serving bowl and drizzle with olive oil, sprinkle with paprika and garnish with chives.

Recipe From: http://blog.foodnetwork.com/healthyeats/2012/10/03/new-play-on-cottage-cheese/

Download RecipeRead More
Categories: ,

Stuffed Anaheim Pepper Recipe

This recipe is from our nutritionist, Jaclyn Alkhatib – it serves 6 people and makes a great party appetizer! We’re thinking it could be cooked on the grill too!


  • 6 large Anaheim peppers
  • 3 string cheeses
  • 6 slices of salami
  • Finely diced fresh garlic
  • 1 cup of bread crumbs
  • 1/4 cup olive oil


  1. Pre-heat oven to 400 degrees.
  2. Clean and core out middle of peppers. Cut string cheese in half (length wise).
  3. Roll salami around string cheese and garlic and stuff pepper with it.
  4. Place stuffed pepper in glass cooking dish and line all peppers up. Drizzle oil over top and sprinkle bread crumbs.
  5. Cook in oven for 45 minutes or until cheese is melted and oozing out and peppers are soft. (I like mine with come crispiness).
  6. Enjoy!
Download RecipeRead More

Parmesan Cheese Crisps with Black Olive Spiders


  • 8 ounces shredded parmesan cheese, NOT grated
  • 12 extra-large black olives


  1. Preheat oven to 425
  2. On a parchment or silicone lined baking sheet place two tablespoons of cheese in piles, 2” apart. Press down slightly.
  3. Top with olive spiders. (For the spiders, slice one olive in half, using one half for the body, slice the other half to create crescent shaped legs.)
  4. Assemble olive spiders on top of cheese and bake in preheated oven for 3-5 minutes, until golden and crisp.
  5. Allow to cool, and remove from baking sheet.

Makes 12

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Spiderweb Parm Cheese Crisps

Download RecipeRead More
Categories: ,

Pumpkin Shaped Cheese Balls


  • 4 ounces cream cheese, softened
  • 2 TBS butter, softened
  • 4 ounces mild cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 1-2 tbs flour
  • Pretzel sticks, rosemary sprigs, kale for garnish
  • Crackers


  1. In a food processor, combine the cream cheese, cheese, butter mustard and seasoning until smooth.
  2. Place into a bowl and chill for 10 minutes.
  3. If mixture is too sticky add a small amount of flour to mixture.
  4. Shape into circles and, using a toothpick draw lines along the sided to replicate a pumpkin.
  5. Use rosemary sprigs and pretzel sticks to create stems, and kale to produce greenery.
  6. Serve with crackers.

Serving Size: 2tbs

Serves: 16

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Pumpkin Cheese Balls

Download RecipeRead More
Categories: , ,

Chile Queso Dip with Sriracha Web


  • 2 cups shredded quesadilla cheese or mozzarella
  • 4 ounces low fat cream cheese
  • ¼ cup low fat milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • 4 tablespoons canned diced green chilies
  • Sriracha, or salsa, depending on preferred spiciness
  • Optional garnish: black olive “spiders”


  1. In a saucepan over medium heat, melt the cream cheese and milk together. Stir in the shredded cheese, green chilies and spices.
  2. Salt, if desired
  3. Pour mixture into wide mouthed bowl
  4. Squeeze a circle of hot sauce along edge of bowl, and gradually work additional circles towards the center of the bowl
  5. Drag a toothpick from center circle to outer circle to form a web shape.
  6. Garnish with black olive “spiders”
  7. Makes 2 cups

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Green Chile Queso

Download RecipeRead More
Categories: ,