Cutting Board Recipes and Tips
Beer Cheese Dip Recipe
- 2 cups shredded extra sharp cheddar cheese
- 2 8-ounce packages cream cheese, softened
- ¾ cup beer
- 1 tsp. dijon mustard
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 3 scallions, sliced, for garnish
Combine Cheddar cheese, cream cheese and Hidden Valley®
Original Ranch® Dips Mix in a medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese.
- In a medium sauce pan over medium heat melt the better. Whisk in the flour.
- Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.
- Stir in the beer, dijon, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.
- Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more garlic, salt and cayenne if desired. Garnish with a pinch more of cayenne.
Fruit Salad Recipe
- 1 pint strawberries, sliced
- 5 kiwis, sliced
- 5 oranges, peeled and diced
- 2 grapefruit, peeled and diced
- 12 ounces blueberries
- 1 cup Mint chopped and divided
- 1/2 cup Orange juice (or juice from 1 large orange)
- 2 tbsp Light brown sugar
- Add all fruit into a large serving bowl and gently mix to combine. Add in all BUT 2 tablespoons of chopped mint.
- In a blender or food processor add orange juice, 2 Tablespoons chopped mint, and brown sugar. Blend until smooth, and refrigerator until ready to serve.
- Pour dressing over fruit a little at a time until you have reached your desired amount, gently toss and garnish with light brown sugar and reserved mint and serve.
How Much Cheese Do You Need?
The answer varies depending on the purpose of the platter. Here are some guidelines:To end a meal, where you served a large meal prior to a separate cheese course
Plan for 2-3 ounces of cheese per person.
Plan for 3-4 ounces of cheese per person.For an hors d’oeuvre where a meal will be served after
Plan for 2.5 ounces of cheese per person.For a cocktail party, where no main meal will be served
Plan for 5-9 ounces of cheese per person, depending on the number and type of other appetizers you are serving. Serve the higher amount if the nibbles are mostly veggies and dip; the lower number if you’ll have heavier appetizers like meats and savory pastries.For a 100% cheese dinner
Plan for 8-9 ounces of cheese per person.
Plan for 5-7 ounces of cheese) of cheese per person, 4-6 ounces of meat, and 6-9 ounces of bread per person
If you overbuy, don’t worry. Most cheeses have a long life in the refrigerator, and can serve as the basis for many delicious recipes – fondue, macaroni and cheese, enchiladas, quiche, etc.
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