Crab & Horseradish Havarti Dip

Crab & Horseradish Havarti Dip

Ingredients:

1 8 ounce package cream cheese, softened

1 1/4 cups shredded horseradish and chive Havarti cheese

1/3 cup sour cream

1/4 cup mayonnaise

1 cup cooked lump crabmeat, drained and cartilage removed.

1 cup shredded baby spinach

1/3 cup thinly sliced green onions

flatbread


Directions:

Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, 1 cup of the Havarti cheese, the sour cream, and mayonnaise. Beat with an electric mixer on medium speed until well mixed. Gently stir in crabmeat and spinach.

Transfer mixture to an ungreased 1-quart souffle dish or shallow baking dish. Bake about 25 minutes or until heated through.

Sprinkle with the remaining 1/4 cup Havarti cheese and the green onions. Serve with flatbread.

Serves 12

Havarti Dill & Bacon Mac N’ Cheese

Havarti Dill & Bacon Mac N’ Cheese 

Ingredients:

6 slices bacon, diced

2 cups dried elbow macaroni

2 tablespoons butter

4 tablespoons flour

2 cups whole milk

3 cups shredded dill Havarti cheese

1 egg

salt and pepper to taste


Directions:

Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside.

Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside.

Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute.

Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted.

Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce.

Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes.