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Simply SouthernDelicious, easy cheese

recipes for any occasion

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Whether you need a crowd-pleasing appetizer for your holiday open house or an easy dip for your next tailgate party, cheese offers the versatility, ease, and flavor you want for any occasion.

This collection of cheese appetizers includes Southern

classics such as pimiento cheese and cheese wafers, as

well as innovative new recipes such as peachy cheese

skewers, barbecue-topped cheese grit cakes, and bite-

sized cheesecakes—all featuring favorite ingredients

from the Southeast.

Not only are these cheese appetizers easy and stylish,

they offer the added nutritional benefits that all dairy

products provide, including high-quality protein and

calcium. Plus, most natural cheeses are gluten-free and

many cheeses can be enjoyed by people with lactose

intolerance.

Like dairy farm families’ recipes, these appetizers

represent simple, wholesome ingredients, gracious

hospitality, and a spirit of generosity. As you gather

around the table with your family and friends, we hope

you enjoy our party-perfect cheese recipes.

Table of Contents

Peachy Gouda and Ham Skewers

Lowcountry Warm Crab Dip

Cheese Grit Cakes

How to Serve a Cheese Platter

Cheese Wafers

Southern Pimiento Cheese

Cream Cheese Spread

Cream Cheese Spread VariationsSouthern Pimiento Cheese Variations

Chocolate-Mint Cheesecake Bites

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Ingredients4 medium peaches, sliced

12 thin slices Virginia deli ham

1 (7-ounce) round Gouda

cheese

48 fresh basil leaves

24 (4-inch) wooden skewers

¼ cup balsamic glaze

(optional)

DirectionsCut ham slices into 24 (1-inch-wide) strips approximately 5

inches in length.

Remove paraffin covering from cheese and cut cheese into 12

wedges.

Thread 1 peach slice, 1 basil leaf, 1 ham slice, 1 cheese wedge,

a second basil leaf, a second ham slice, and a second peach

slice onto each skewer. Repeat with remaining skewers. Drizzle

with balsamic glaze just before serving, if desired.

Peachy Gouda and Ham Skewers Per Serving: Calories 45 Fat 2.5g Sat Fat 1.5g Protein 3.2g Carbohydrate 2.8g Fiber 0.4g Sodium 118mg

This easy no-cook appetizer features fresh Georgia peaches, Virginia ham and

wedges of mellow Gouda cheese. You can substitute any mild-flavored semi-soft

or hard cheese such as Edam, Havarti, or mozzarella for the Gouda, and if fresh

peaches are not in season, you can use plums, apricots, or pickled peaches. The

balsamic vinegar adds a rich, tangy flavor to the peaches and cheese, but the

skewers are great with or without the drizzle.

Yield: 24 skewers (serving size: 1 skewer)

Peachy Gouda and Ham Skewers

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Ingredients1 (8-ounce) block cream cheese, room

temperature

¾ cup grated Parmesan cheese, divided

½ cup shredded Cheddar cheese

1/3 cup sour cream

1/3 cup mayonnaise

2 tablespoon chopped chives

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

¾ teaspoon Old Bay seasoning

¼ teaspoon hot sauce

2 garlic cloves, minced

16 ounces fresh crabmeat, picked

through to remove shells and cartilage

Lowcountry Warm Crab Dip

DirectionsPreheat oven to 350°.

Combine cream cheese, ½ cup Parmesan cheese,

Cheddar cheese and next 8 ingredients (sour cream

through garlic) in a large bowl, stirring to combine.

Fold in crabmeat.

Spoon mixture into a lightly greased 1-quart baking

dish. Sprinkle remaining ¼ cup Parmesan cheese

on top.

Bake 30 minutes or until dip is bubbling and

golden brown.

Serve warm with crackers and raw vegetables.

Lowcountry Warm Crab Dip Per Serving: Calories 129 Fat 10.4g Sat Fat 4.6g Protein 8.3g

Carbohydrate 1.0g Fiber 0g Sodium 269mg

(Crackers and vegetables not included in nutrient analysis.)

A guaranteed dish that will go fast at any party, this warm, cheesy dip is packed

full of three kinds of cheese and fresh crabmeat.

Yield: 18 servings (serving size: about ¼ cup)

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Ingredients4 cups whole milk

3 cups vegetable stock

1 ½ teaspoons kosher salt

2 cups stone-ground grits/

cornmeal

½ cup freshly shredded

Cheddar cheese

4 tablespoons unsalted butter

½ teaspoon freshly ground

black pepper

1 teaspoon minced garlic

½ teaspoon cayenne pepper

Chopped chives (optional)

Cheese Grit Cakes

DirectionsPlace milk, stock and salt into a large, heavy-bottomed pot

over medium-high heat and bring to a boil.

Add cornmeal once liquid comes to a boil, continue to whisk.

Once all of the cornmeal has been incorporated, decrease

heat to low and whisk frequently, every 3 to 4 minutes, to

prevent grits from sticking or forming lumps. Cook 20 to 25

minutes or until mixture is creamy and all liquid is absorbed.

Stir in cheese and next 4 ingredients and whisk until cheese

melts and ingredients are blended. Remove from heat and cool

slightly, about 5 minutes.

Pour grits onto a parchment paper lined 18- x 13-inch baking

sheet; smooth into an even layer. Let cool completely. Cover

and refrigerate until very firm, at least 2 ½ hours or overnight.

Cut out 24 cakes using a 2-inch biscuit cutter or round

cookie cutter. Cover cakes and refrigerate until ready to serve.

(Reserve remaining chilled grits for another use.)

Line a baking sheet with parchment paper or foil coated with

nonstick cooking spray. Transfer grits cakes to baking sheet.

Broil 5 to 7 minutes or until lightly browned.

Top with desired topping of barbecue or collard greens and

garnish with chives if desired.

Cheese Grit Cakes Per Serving: Calories 180 Fat 8.8g Sat Fat 4.9g Protein 5.4g Carbohydrate 20.6g Fiber 1.6g Sodium 548mg

Note: Nutrient analysis is for grits cakes only and does not include topping.

These savory bite-sized cakes are crispy on the outside with a soft cheesy center.

They are perfect topped with your favorite shredded BBQ, grilled shrimp or warm

sautéed collard greens.

Yield: 24 cakes (serving size 2 cakes)

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Cheese Platterh o w t o s e r v e a

A cheese platter is a simple and foolproof idea that’s easy to adapt for any entertaining occasion. Select three or four types of cheese from soft to hard or mellow to sharp and offer a few simple accompaniments that complement the flavors of the cheeses.

Semi-Soft Cheeses

Baby Swiss Blue* Brick Havarti

Monterey Jack Mozzarella Provolone

Hard Cheeses

Cheddar* Colby Colby-Jack

Edam Gouda Swiss

Very Hard Cheeses

Parmesan* Romano

*Featured above

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Soft Cheeses

Brie/Camembert* Ricotta

Offer three or four different types of cheese if you are also serving other appetizers. If the cheese platter is the centerpiece of the menu, offer five or six cheeses.

If you are serving the cheese as an appetizer, plan on 1 to 2 ounces of each cheese per person. For an after-dinner course, plan on 1 to 1 ½ ounces per person.

Serve an assortment of cheese including a soft, mild and sharp.

Serve cheese at room temperature for ideal flavor. Take cheeses out of the refrigerator one hour before serving.

Don’t crowd the cheeses on the platter.

If you are presenting the cheese in whole blocks or wedges, leave room around each cheese so that it can be cut easily.

Label each type of cheese.

Offer a different knife with each type of cheese.

Separate the strong-flavored or strong-smelling cheese from the milder ones on the platter.

Serve cheese with baguette slices or crackers and choose mild or neutral-flavored crackers that will not overwhelm the flavors of the cheeses.

Be creative when it comes to serving pieces. Use a cutting board, a large ceramic platter, a tile square, a piece of slate, a cake stand, a collection of antique plates, a metal or wooden tray, or a piece of marble.

Cheese Platter T I P S

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Ingredients1 (8-ounce) block extra-sharp

Cheddar cheese, shredded

2 sticks butter, melted

½ teaspoon salt

½ teaspoon ground red

pepper

2 cups all-purpose flour

2 cups crisp rice cereal

DirectionsPreheat oven to 300°.

Shred cheese and place in a large bowl. Add melted butter and

stir until well blended. Stir in salt and red pepper. Add flour and

stir until blended. Add cereal and stir until blended.

Cover and chill for 1 hour.

Shape cheese mixture into ½-inch balls and place on a baking

sheet. Flatten balls gently with tines of a fork. Bake 20 minutes

or until golden. Let cool on pan 5 minutes. Transfer wafers to

a cooling rack lined with paper towels and let cool completely.

Cheese Wafers Per Serving: Calories 89 Fat 6.4g Sat Fat 4.1g Protein 1.9g Carbohydrate 5.7g Fiber 0.2g Sodium 108mg

These savory cheese wafers are similar to cheese straws, but easier because you

don’t have to use a cookie press. The crunch comes from rice cereal and they

pack just a touch of heat from the red pepper. For best results, do not use

pre-shredded cheese.

Yield: 7 dozen wafers (serving size: 2 wafers)

Cheese Wafers

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Ingredients1 (8-ounce) block sharp

Cheddar cheese, shredded

1 (8-ounce) block white

Cheddar cheese, shredded

1 cup roasted red bell peppers,

finely chopped

½ cup mayonnaise (Duke’s™ Original

used for testing)

1 teaspoon sea salt

½ teaspoon dried celery flakes

¼ teaspoon ground pepper

DirectionsShred both blocks of cheese and place in a

medium mixing bowl.

Add diced red peppers, mayonnaise and spices.

Gently mix all ingredients together.

Cover and chill for at least an hour before serving.

Note: You can use jarred roasted red peppers

instead of roasting your own. Use peppers in brine

only, not oil, and be sure to drain completely and

remove as much moisture as possible.

Turn to page 13 to see variations for this recipe

A quintessential Southern tradition and a must have at social gatherings, these

new twists on an old family favorite are sure to please any palate. One easy

master recipe and three tasty variations will appeal to even the pimiento cheese

purists! For best results, use a good quality block cheese and freshly shred. Serve

with your favorite crackers, spoon into celery sticks, or use as a sandwich spread.

Yield: 3 ½ cups (serving size 2 tablespoons)

Southern Pimiento Cheese

Southern Pimiento Cheese Per Serving: Calories 95 Fat 8.5g Sat Fat 4.2g Protein 3.9g Carbohydrate 0.7g Fiber 0.1g Sodium 212mg

Pimiento Cheese with Sweet and Spicy Pickles (page 13)

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Cream Cheese Spread

Ingredients1 (8-ounce) package cream cheese,

softened

½ cup (4 ounces) sour cream

¼ cup mayonnaise

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

DirectionsMix all ingredients together in a food processor.

Cover and chill at least 1 hour before serving.

Use as a sandwich spread in place of mayonnaise

or serve with crackers.

Variations for this recipe on facing page

These easy-to-create spreads and dips make great toppers for crackers and

veggies, as well as for your favorite sandwiches. Enjoy the basic cream cheese

spread or stir in additional ingredients to create unique dips and spreads your

party guests are sure to love.

Yield: 2 cups (serving size: 2 tablespoons)

Cream Cheese Spread Per Serving: Calories 87 Fat 8.7g Sat Fat 4.0g Protein 1.1g Carbohydrate 0.9g Fiber 0g Sodium 142mg

Mediterranean Dip

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Cream Cheese Spread VariationsMediterranean Dip: Combine 2 cups Cream Cheese Spread , 3 ounces feta cheese crumbles,

3 ounces chopped roasted red bell peppers, ¼ cup chopped fresh basil, 1 teaspoon sea salt,

½ teaspoon paprika, and ½ teaspoon black pepper. Mix until all ingredients are well incorporated.

Cover and chill at least one hour before serving. Yield: 2 ½ cups (serving size: 2 tablespoons)

Mediterranean Dip Per Serving: Calories 75 Fat 7.2g Sat Fat 3.5g Protein 1.4g Carbohydrate 1.1g Fiber 0.2g

Sodium 261mg

Blue Cheese and Caramelized Onion Spread: Combine 2 cups Cream Cheese Spread, 2 ounces

blue or gorgonzola cheese crumbles, ½ cup caramelized onions, chopped, 1¼ cup chopped

cooked bacon, 1 teaspoon granulated garlic, 1 teaspoon sea salt, and ½ teaspoon black pepper.

Mix until all ingredients are well incorporated. Cover and chill at least one hour before serving.

Yield: 2 ½ cups (serving size: 2 tablespoons)

Blue Cheese and Caramelized Onion Spread Per Serving: Calories 85 Fat 8.1g Sat Fat 3.9g Protein 1.8g

Carbohydrate 1.2g Fiber 0.1g Sodium 286mg

Sundried Tomato and Herb Spread: Combine 2 cups Cream Cheese Spread, ½ cup coarsely

chopped sundried tomatoes, 3 tablespoons grated parmesan cheese, 2 tablespoons chopped

fresh oregano, 1 tablespoon finely minced fresh garlic, 1 teaspoon sea salt, and 1 teaspoon hot

sauce. Mix until all ingredients are well incorporated. Cover and chill at least one hour before

serving. Yield: 2 ½ cups (serving size: 2 tablespoons)

Sundried Tomato and Herb Spread Per Serving: Calories 103 Fat 9.1g Sat Fat 4.2g Protein 1.7g Carbohydrate 3.0g Fiber 0.3g Sodium 309mg

Southern Pimiento Cheese (page 11) VariationsPimiento Cheese with Bacon and Scallions: Combine 2 cups Southern Pimiento Cheese with

¾ cup chopped, cooked bacon and ¼ cup chopped scallions.

Yield: 2 cups (serving size: 2 tablespoons)

Southern Pimiento Cheese with Bacon and Scallions Per Serving: Calories 105 Fat 9.2g Sat Fat 4.5g Protein 4.5g Carbohydrate 0.8g Fiber 0.2g Sodium 253mg

Pimiento Cheese with Horseradish and Pecans: Combine 2 cups Southern Pimiento Cheese

with ½ cup toasted pecans, coarsely chopped, 3 tablespoons grated horseradish, and

2 teaspoons granulated garlic. Yield: 2 ½ cups (serving size: 2 tablespoons)

Pimiento Cheese with Horseradish and Pecans Per Serving: Calories 96 Fat 8.8g Sat Fat 3.6g Protein 3.4g Carbohydrate 1.3g Fiber 0.5g Sodium 177mg

Pimiento Cheese with Sweet and Spicy Pickles: Combine 2 cups Southern Pimiento Cheese and

¾ cup finely chopped Wickles Pickles™. Yield: 2 ½ cups (serving size: 2 tablespoons)

*Wickles Pickles™ was used for recipe development; however any sweet and spicy pickles will also work well.

Pimiento Cheese with Sweet and Spicy Pickles Per Serving:Calories 88 Fat 6.8g Sat Fat 3.4g Protein 3.1g Carbohydrate 3.7g Fiber 0.2g Sodium 243mg

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IngredientsFor the crust:

1 ½ cups chocolate sandwich

cookie crumbs

3 tablespoons melted butter

For the filling:

2 (8-ounce) blocks cream cheese,

room temperature

½ cup sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 teaspoon chopped fresh mint

2 eggs

Fresh mint sprigs (optional)

DirectionsPreheat oven to 325°.

Combine cookie crumbs and melted butter in a medium

bowl until mixture resembles sand. Press firmly into the

bottom of 36 paper-lined mini-muffin pans or 36 mini

muffin cups coated with cooking spray.

Beat cream cheese, sugar, vanilla extract, peppermint

extract and chopped mint in a large mixing bowl until

smooth. Add eggs one at a time, scraping down sides of

the bowl after additions.

Spoon 1 level tablespoon of filling into prepared muffin

cups and bake 15 to 18 minutes or until centers are

almost set.

Cool completely. Cover and chill at least 2 hours. Garnish

with fresh mint springs just before serving, if desired.

These bite-size cheesecakes are perfect for a party because you don’t need to

serve with forks and you can make them a day ahead. Keep refrigerated until just

before you’re ready to serve.

Yield: 36 (serving size: 1 cheesecake bite)

Chocolate Mint Cheesecake Bites Per Serving: Calories 85 Fat 6.3g Sat Fat 3.4g Protein 1.3g Carbohydrate 6.1g Fiber 0.1g Sodium 72mg

Chocolate-Mint Cheesecake Bites

The Dairy Farm Families of the Southeast

Southeast United Dairy Industry Association, Inc.

5340 W. Fayetteville Road, Atlanta, GA 303491-800-343-4693

www.southeastdairy.org