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Find the Ultimate Game-Day Dip Recipe at

Jan 14, 2013

Play-off football games and delicious dip recipes go hand-in-hand. Dips come together quickly, deliver rich and creamy flavor and let guests serve themselves – allowing more time to focus on the big game. Thanks to, finding the ultimate game-day dip has never been easier. offers more than 50 dip recipes featuring Wisconsin Cheese, sour cream, cream cheese and other REAL dairy products. Score big this game day with these crowd-pleasing recipes:

Download a photo of the Sriracha Blue Cheese Spread. For more hi-res images and recipes, contact Jon Whitely, or (608) 241-4141 x266. Visit for additional recipes.

Sriracha Blue Cheese Spread

Servings: Makes 2 cups

1 cup (6 ounces) Wisconsin Blue Cheese, crumbled
1 (8-ounce) package cream cheese, softened
1 small shallot, grated or minced
2 tablespoons apricot preserves
2 teaspoons Sriracha or Rooster sauce or to taste

In medium bowl, combine all ingredients and stir to desired consistency. Serve with celery, carrots, endive leaves or crackers

Philly Cheesesteak Dip

Servings: 6

1 pound raw Angus beef*, shaved
2 tablespoons unsalted butter
1/4 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 (8-ounce) package cream cheese
1 cup (4 ounces) Wisconsin Provolone Cheese, grated
1 6-ounce container French fried onions
1 French baguette, sliced thinly
Assortment of peppers, such as hot cherry peppers, sweet-hot pepper rings or pepperoncini

Preheat oven to 350°F. Chop raw beef into 1/2-inch pieces, separating and loosening layers as much as possible. In large skillet over medium-high heat, melt butter. Add beef and cook, stirring, until beef is no longer pink. Add salt, pepper, and cream cheese and stir until cheese is melted.

Pour beef mixture into buttered 11x7-inch baking dish or 9-inch pie dish, and top with Provolone Cheese. Top cheese evenly with French Fried onions and bake 10 minutes or until topping is golden and cheese is melted and bubbly. Serve immediately with baguette slices and peppers.

*If shaved raw Angus beef is not available, substitute 1 pound raw London Broil, sliced very thin against the grain. Freeze the meat for 15 minutes prior to slicing.

Beer Braised Onion Dip with Brick

Servings: Makes 3 cups

1/2 cup beer braised onions (recipe below)
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2 cups (8 ounces) Wisconsin Brick Cheese, shredded
1/4 cup green onions (both green and white parts), sliced
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 tablespoon beer (not IPA) or hard cider, optional
Salt and freshly ground black pepper to taste
Hot sauce to taste
2 or 3 slices crisp cooked bacon, finely diced, for garnish
Beer Braised Onions:
(Makes 1/2 cup)
1 tablespoon butter
1 large onion, thinly sliced
1 tablespoon sugar
1 (16-ounce) bottle beer

Preheat oven to 350°F. In large bowl, combine all ingredients, except bacon. Mix well. Taste and adjust seasoning.

Scrape mixture into 1–quart ovenproof dish and bake 15 minutes or until bubbling. Garnish with bacon and serve warm.

Serve with lightly toasted Rubschlager, Pumpernickel or Rye bread.

For Beer Braised Onions:
In medium skillet, melt 1 tablespoon butter. Add onion and cook until translucent but not browned. Sprinkle with sugar and add beer. Stir and reduce heat to low, allowing onions to braise until the beer has evaporated, about 15 to 20 minutes. Check onions frequently, adding additional water or beer if they dry out too quickly.

Cheesy Baked Jalapeño Popper Dip

Servings: 8

6 jalapeños, divided
8 ounces (about 1 cup) Wisconsin Mascarpone Cheese
1 (8-ounce) package cream cheese
2 cups (8 ounces) Wisconsin Cheddar Cheese, shredded
1/2 teaspoon garlic powder
1/2 cup (2 ounces) Wisconsin Parmesan Cheese, grated
1/2 cup panko breadcrumbs
1 tablespoon butter, melted

Preheat oven to 375°F.

Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapenos.*

In large bowl, combine Mascarpone, cream cheese, Cheddar Cheese, garlic powder and diced jalapenos. Spread mixture on bottom of 1-quart baking dish.

In separate bowl, combine Parmesan, panko breadcrumbs and melted butter; mix to combine. Sprinkle breadcrumbs evenly over the dip. Top with reserved jalapeno slices.

Bake 30 minutes, or until dip is bubbly. Allow to cool at least 5 minutes before serving. Serve with tortilla chips or crackers.

*Jalapenos are not as spicy once the inner ribs and seeds are removed. To retain some heat, leave the seeds in 2-3 jalapenos you are dicing.

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About Dairy Farmers of Wisconsin: Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a non-profit organization that focuses on marketing and promoting Wisconsin’s world-class dairy products. For more information, visit our website at

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