A new year is nearly upon us! Ring in New Year’s Eve with mega tasty appetizers, and then dance the dance of a new year, a new you, and all the glory of 2018.

Happy New Year! Ring it in with #apps worthy of turning 2017 into 2018. #WhatToEatThisWeek Click To Tweet

For good luck, don’t forget your Black Eyed Peas!
Black Eyed Peas Cheddar Dip


2 tablespoons Cabot Plain Greek Yogurt
2 cloves garlic, minced
¼ onion, chopped
1 can (15-ounces) black-eyes peas, drained
4 ounces Cabot Horseradish Cheddar or Cabot Seriously Sharp Cheddar, shredded (about 1 cup)
¼ cup cilantro, basil, or parsley, chopped
Dash Sriracha sauce (optional)
Salt and pepper to taste

More perfect apps for New Year’s Eve:
Pimento Cheese Stuffed Olives


12 Colossal or large garlic stuffed olives
Pimento Cheese

For the Pimento Cheese:

8 ounces Cabot Extra Sharp Cheddar, Cabot Seriously Sharp Cheddar, Cabot Farmhouse Reserve White Cheddar or Cabot Alpine Cheddar, grated (about 2 cups)
¼ cup Cabot Lowfat Greek Yogurt
¼ cup mayonnaise
2 ounces diced pimentos
teaspoon salt
teaspoon black pepper
teaspoon sugar

Blue Corn Chips with Seriously Sharp and Proscuitto


Seriously Sharp Cheddar
Food Should Taste Good Blue Corn Tortilla Chips
Prosciutto, thinly sliced
Fig Spread
Balsamic Glaze optional

Meatloaf Poppers with Cheesy Potato Topping


1 cup ketchup
½ cup brown sugar
½ teaspoons Worcestershire sauce
1 tablespoon olive oil
1 teaspoon garlic, minced
1 carrot, cut, grated and chopped
Salt and pepper, to taste
¼ cups plain breadcrumbs
 cup milk
½ teaspoon dried parsley
½ teaspoon onion powder
2 eggs
1 egg white
¼ pounds ground beef
¼ cup chives, finely minced
6-8 Yukon gold potatoes
½ cup milk
8 ounces Cabot Alpine Cheddar, shredded (about 2 cups)
¼ teaspoon salt
Freshly ground black pepper

And then you can get to the business of eating like it’s 2018!

Instant Pot Butter Chicken


2 tablespoons Cabot Unsalted Butter
1 tablespoon sunflower or vegetable oil
2 pounds chicken tenders, raw, cut into 1½-inch pieces
1 large onion, peeled and diced
4 cloves garlic, peeled and minced
1 tablespoon curry powder
1 tablespoon red curry paste
2 teaspoons garam masala
1 teaspoon ground ginger
8 green cardamom pods
1- 6 ounce can tomato paste
1 -14 ounce can full fat unsweetened coconut milk
1 cup Cabot Plain Greek Yogurt
Hot cooked basmati rice
Fresh cilantro for garnish

Bulgur Cheddar Risotto


1 tablespoon Cabot Unsalted Butter
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1 stalk celery, minced
1 cup coarse bulgur wheat *ingredient note
3 cups vegetable or chicken broth, divided
½ teaspoon dry thyme
½ teaspoon salt
1/8 teaspoon ground nutmeg
6 ounces Cabot Extra Sharp Cheddar, shredded (about ¾ cup)
3 tablespoons toasted pepitas (pumpkin seeds)
1 tablespoon chopped parsley

Yogurt Marinated Slow Roasted Pork in Coconut Curry Sauce


1 cup Cabot Plain Greek Yogurt
2 cloves garlic, finely grated
2 tablespoons lemon juice
2 tablespoons hot Madras curry powder
1 teaspoon grated fresh ginger
1½ teaspoon coarse kosher salt
5 pounds boneless pork butt

1 14 ounce can light coconut milk
1 chopped fresh hot green or red chili (seeds added to taste for spice)
2 to 3 teaspoons hot curry powder
½ teaspoon salt
1 tablespoon brown sugar
1 tablespoon lemon juice

Tomato Cheddar Soup


2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 teaspoons minced garlic
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
2 cups chicken or vegetable broth
½ cup half-and-half or milk
3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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