ROUSES_SeptOct2019_Magazine

Hot Caprese Dip with Balsamic Glaze (Makes 3 cups) WHAT YOU WILL NEED: 2 8-ounce packages Philadelphia Cream Cheese 5 ounces fresh buffalo mozzarella, chopped into chunks 3 tablespoons chopped fresh basil, reserving some for garnish ¼ cup Rouses Balsamic Vinegar pint cherry tomatoes, sliced in half Toasted baguette slices, for serving

HOW TO PREP: Preheat oven to 350°F. In a large bowl, mix together the cream cheese, mozzarella and basil (except for the reserved basil for garnish) until blended. Spread mixture into a medium oven-safe dish. Bake for 10 minutes or until the cheese is bubbly. Meanwhile make the blasamic glaze. Bring the vinegar to a simmer in a small saucepan over medium heat. Let simmer for 30 seconds, then turn off heat. Let sit for 5-10 minutes to thicken. Remove cheese dip from the oven and top with cherry tomatoes. Turn on broiler. Return dip to the oven, and broil until tomatoes are slightly brown. Top with chopped basil and drizzle with balsamic glaze. Serve with toated baguette slices.

Buffalo Chicken Dip (Makes 5 cups)

Pimento Cheese There are many variations on Pimento Cheese, but they all start with cheddar cheese, cream cheese, mayonnaise and pimentos, those sweet roasted red peppers (sold in those tiny jars) that you also find in olives. Palmetto Cheese makes its Pimento Cheese with grated Wisconsin sharp cheddar, which makes for a tangier flavor. You can add a little lagniappe to yours – and top it with extra cheese. Like your dips spicy? Choose Palmetto Cheese’s jalapeño version. ​

HOW TO PREP: Preheat oven to 375°F.

In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. Stir in the chicken, 1 cup of the cheese and the green onion tops. Spoon the mixture into a medium cast-iron skillet, and sprinkle the remaining cup of cheese on top. Place skillet on middle oven rack. Bake until cheese is bubbling, about 20 minutes. Turn on the broiler. Move skillet to top rack of oven. Broil dip until lightly browned on top. Let stand for 5 minutes. Garnish with green onions and serve with tortilla chips and celery sticks.

WHAT YOU WILL NEED: 8 ounces Phildelphia Cream Cheese, at room temperature cup Frank’s RedHot Sauce cup sour cream 2 cups chopped Rouses Rotisserie Chicken 1 cups shredded Kraft Monterey Jack Cheese ¼ cup finely chopped green onion tops, plus more for garnish Mission Corn Tortilla Chips, for serving Celery sticks, for serving

Roasted Red Pepper Tapenade (Makes 2 cups) WHAT YOU WILL NEED: 3 garlic cloves, peeled 2 cups roasted sweet red peppers, drained cup blanched almonds (recipe follows) ¹ / ₃ cup Italian tomato paste 2 tablespoons Rouses Extra

HOW TO PREP: In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, around 6-8 minutes. Drain and pat dry. Place red peppers, blanched almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend. Garnish with basil and serve with Nabisco Good Thins or baguette slices. Blanched Almonds Fill a small pan with water and bring to a boil. Add cup raw almonds and let them boil for exactly one minute. Drain the almonds immediately in a colander or strainer. Rinse with cold water to cool.

Virgin Olive Oil ¼ teaspoon salt ¼ teaspoon pepper Minced fresh basil, for garnish Nabisco Good Thins or baguette slices, for serving

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