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Find Perfect Game-Day Dips at

Jan 09, 2015

There's no such thing as too much dip at a football party. Dips are simple to make, sure to please and allow guests to serve themselves. The more than 60 recipes at range from trusted favorites to inventive new flavor combinations, helping football fans everywhere celebrate their team's biggest plays.

Here are some fan favorites:

  • Creamy Chorizo-Caramelized Onion Dip – This blend of spicy chorizo, rich cream cheese, Wisconsin mozzarella and caramelized onions is a warm and bubbly addition to game day.
  • Hot Harvest Dip – Bacon and cheddar are a classic combination, but this dip takes it to a new level with creamy mascarpone, savory leeks and the unexpected sweetness of apples.
  • Pepperjack Bacon Dip – This combo was made for football season. Combine Wisconsin pepperjack, colby and cream cheeses with crisp bacon for a spicy, crowd-pleasing dip.
  • Swiss Cheese Crab Dip – Crabmeat, a touch of hot sauce and a smooth blend of cheeses elevate the art of dip in this creamy recipe. Serve with bagel chips and celery sticks.

Feeling inspired? Create your own signature game-day dip in four easy steps. Check out these hot, cold, and sweet dip infographics to learn how to make a delicious dip with your favorite cheeses and add-ins.

For hi-res images and recipes, contact Joanna Miller, or (608) 692-3234. For more information about Wisconsin Cheese, contact Heather Porter Engwall, or (608) 203-7235, or visit


Creamy Chorizo-Caramelized Onion Dip

Servings: 6 to 8


6 ounces raw chorizo sausage
3 tablespoons butter
2 medium onions (about 2 cups), chopped
1/8 teaspoon thyme
Kosher salt
8 ounces Wisconsin cream cheese
1/4 cup mayonnaise
1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
1/4 cup chives or green onions, chopped

Cooking Directions:

Remove chorizo from casing and cook in medium skillet over medium high heat for 10 minutes, chopping with spoon and stirring occasionally. Set aside.

In another skillet, melt butter over medium heat. Add onion, thyme and season with salt. Reduce heat to medium-low and cook 20 minutes, or until onions become soft and caramelized. Set aside.

In medium bowl, mix cream cheese and mayonnaise. Add Mozzarella, caramelized onions and green onions; mix well. Fold in chorizo. Pour into 1-quart baking dish. Bake12-15 minutes, until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips.


Hot Harvest Dip

Servings: 8 to 12


2 1/2 cups (10 ounces) Wisconsin aged cheddar cheese, shredded and divided
8 ounces Wisconsin mascarpone cheese, at room temperature
8 ounces Wisconsin cream cheese, at room temperature
8 ounces bacon, cut into 1/2-inch pieces
2 cups granny smith apple, diced
1 cup leeks (white part only), chopped
1/2 cup scallions (white and green parts), chopped, plus extra for garnish
1/3 cup water
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme

Cooking Directions:

Lightly butter 2 quart casserole dish and set aside.

Preheat oven to 375°F. In large bowl, combine 2 cups aged cheddar, mascarpone and cream cheese. Set aside.

In large sauté pan, cook bacon pieces over medium heat, stirring frequently. When bacon is crisp, drain bacon on paper towel lined plate. Discard excess bacon drippings and set bacon aside. In same sauté pan, add apples, leeks, scallions, water, vinegar, salt, pepper and thyme. Cook over medium heat 10 minutes, stirring frequently, until apples soften and water evaporates. Set apples aside.

To assemble dip, stir aged cheddar, mascarpone and cream cheese until well mixed. Add apple mixture and 3/4 of cooked bacon pieces. Stir until blended. Pour cheese, apple and bacon mixture into buttered casserole dip. Smooth dip into even layer with back of a spoon. Top dip with remaining 1/2 cup cheddar and remaining bacon. Sprinkle top of dip with chopped scallions. Bake for 20-25 minutes until dip is warm and bubbling around edges of casserole. Serve warm with your favorite crackers and apple slices.


Pepperjack Bacon Dip

Servings: 6 to 8


1 1/2 cups (6 ounces) Wisconsin pepper jack cheese, shredded
1 cup (4 ounces) Wisconsin colby jack cheese, shredded and divided
8 ounces Wisconsin cream cheese, softened
1/2 cup mayonnaise
10 Ritz crackers, crushed, plus additional for serving
1/2 cup bacon, cooked and crumbled
2 tablespoons green onions, diced

Cooking Directions:

Preheat oven to 400°F.

In medium bowl, mix together pepper jack cheese, 1/2 cup colby jack cheese, cream cheese and mayonnaise. Spread mixture into medium baking dish.

Sprinkle remaining colby jack cheese on top.

Bake for 10-15 minutes until cheese is melted.

Sprinkle crushed crackers on top of melted cheese dip, then crumbled bacon. Top with diced green onions. Serve hot with crackers.


Swiss Cheese Crab Dip

Servings: 10-12


12 ounces lump crabmeat
2 tablespoons butter
2 medium shallots, minced
1 clove garlic, minced
2 (8-ounce) packages Wisconsin cream cheese, at room temperature
Juice of 1/2 lemon
4 green onions, chopped
1 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon Old Bay® seasoning
1/2 cup mayonnaise
2 cups (8 ounces) Wisconsin Swiss cheese, shredded
2 tablespoons panko bread crumbs
1 tablespoon parsley, chopped, for garnish

Cooking Directions:

Preheat oven to 350°F.

Drain crabmeat if necessary and pick through for any shells or cartilage. Set aside.

In small sauté pan, melt butter, add shallots and garlic and cook over medium heat for 2-3 minutes or until shallots are softened. Remove from heat.

In large bowl, mix cream cheese and lemon juice. Add shallot mixture, green onions, Worcestershire sauce, hot sauce, Old Bay and mayonnaise. Fold in Swiss and lump crab meat. Spread mixture into a small baking dish and top with panko crumbs. Bake 25-30 minutes or until golden. Garnish with parsley and serve with baguette slices, bagel crisps or crackers.

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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

Contact Info
Heather Porter Engwall
Dairy Farmers of Wisconsin
8418 Excelsior Dr.
Madison, WI 53717