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Halladay's Harvest BarnHarvest BarnRecipesParty Ready Dips

Baked Broccoli Dip

1 (8 oz.) bar cream cheese, softened

1/2 cup shredded cheddar, divided

1/4 cup Parmesan

1/4 cup milk

1/2 cup Greek yogurt

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 1/2 cups broccoli, cut into small pieces

1/2 cup panko breadcrumbs

Preheat oven to 350˚F. Prepare a 9-inch baking dish with non-stick spray. Combine all ingredients except breadcrumbs. Spread into prepared baking dish and sprinkle with breadcrumbs. Bake until hot and bubbly, about 20-25 minutes.

SIMILAR RECIPES

Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

½ cup cream cheese, softened

½ cup sour cream

¼ cup mayo

1 cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350╦šF. SautÚ seasoning in butter until slightly browned; combine with remaining ingredients, reserving ╝ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Hot Shrimp Scampi Dip

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

1/2 cup cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350˚F. Saute seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Shrimp Scampi in Light Cream Sauce

Shrimp Scampi in Light Cream Sauce

1/4 cup unsweetened almond milk

5 Tbsp. plain Greek yogurt

Juice of 1 lemon, optional

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup yellow and orange bell pepper, sliced

1 lb. wheat pasta, cooked and drained

1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Cheddar Ale & Pumpkin Mac & Cheese

Cheddar Ale & Pumpkin Mac & Cheese

1 lb. pasta shells, cooked

4 Tbsp. butter

3 rounded Tbsp. flour

1 cup chicken or vegetable stock

2 Tbsp. honey

2 cups milk

4 Tbsp. Halladay's Cheddar Ale Seasoning

1 (15 oz.) can pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.