Creative Dishes
C R E AT I V E D I S H E S
Appetizer Dip Recipes
Craft Beer Cheese Dip
Item #478692 – Pack Size 20 lbs. (4 - 5 lb. bags)
beer cheese soup Yield: 15 servings (1 serving = 8 oz.) Ingredients Amount
Pre-Preparation
Craft Beer Cheese Dip (478692), thawed
5 lbs.
Canola Oil
2 oz.
Carrots, diced 1/4”
16 oz.
1. Heat Craft Beer Cheese Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Onions, diced 1/4”
16 oz.
Red peppers, diced
1 Tbsp.
Chicken Broth
1 qt.
Bacon, cooked/chopped
8 oz.
Scallions, diced small
2 bun.
Recipe Preparation Method
1. In a large stock pot, simmer carrots, onions, and peppers in oil until slightly caramelized and tender. 2. Add chicken broth to vegetables and bring to simmering point, cooking for approximately 10 minutes. 3. Add heated Craft Beer Cheese Dip to stock pot and blend well. 4. Portion 8 oz. of soup into bowl and garnish with diced scallions and chopped bacon prior to service.
BEER CHEESE TOTS Yield: 1 serving Ingredients Amount
Pre-Preparation
Craft Beer Cheese Dip (478692), thawed
4 oz.
Tater Tots
6 oz.
1. Heat Craft Beer Cheese Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Parsley, chopped
1 Tbsp.
Red Onion, diced
1 oz.
Tomatoes, diced
2 oz.
Jalapeño, sliced
1 Tbsp.
Avocado, sliced
4 oz.
Alternate Toppings: • Chopped Bacon or Ham • Smoked Sausage • Roasted Peppers • Fried Onion Strings
Recipe Preparation Method
1. P repare tater tots according to manufacturer instructions (oven or fryer method) and place on serving platter. 2. Drizzle Craft Beer Cheese Dip over tater tots. 3. Top tater tots and Craft Beer Cheese Dip with parsley, onions, tomatoes, jalapeños and avocado.
Craft Beer Cheese Dip
Item #478692 – Pack Size 20 lbs. (4 - 5 lb. bags)
beer cheese MAC CASSEROLE Yield: 1 serving Ingredients Amount
Pre-Preparation
Craft Beer Cheese Dip (478692), thawed
2 oz.
Cavatappi Pasta
6 oz.
1. In a large pot, cook cavatappi pasta to al dente in boiling water. Rinse with cold water to halt the cooking process and hold under refrigeration until ready for service.
Bacon, cooked/diced
1/2 oz.
Onions, cooked/diced small
1/2 oz.
Red Bell Pepper, cooked/diced small
1/2 oz.
Carrots, cooked/diced small
1/2 oz.
Salted Pretzels, chopped coarse 1 Tbsp. Butter, melted Scallions, diced small Bleu Cheese, crumbled
1 Tbsp. 1 tsp. 1 Tbsp.
NOTE: For cook-to-order, complete all steps through Recipe Preparation Method step 1 then cool product. When ready for service, heat in microwave for 2 minutes or bake in casserole dish at 350°F for 5-7 minutes. Pretzel crumbs can be toasted separately and sprinkled on as a garnish at time of service.
beer cheese FRENCH BREAD PIZZA Yield: 4 servings Ingredients Amount
Pre-Preparation
Craft Beer Cheese Dip (478692), thawed
8 oz.
French Loaves, 12”, split
2 ea.
Mozzarella, shredded
4 oz.
1. Heat Craft Beer Cheese Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Andouille Sausage, sliced thin on bias
8 oz
Recipe Preparation Method
Bell Pepper, sliced thin
4 oz.
Sweet Onion, sliced thin
4 oz.
1. S plit bread lengthwise and lay out on parchment lined sheet pans. 2. Spread Craft Beer Cheese Dip over the bread and top with shredded mozzarella, sliced Andouille sausage, bell pepper and onion. 3. Bake at 450°F for 3-4 minutes until cheese melts to golden brown and bread crisps. 4. Cut each 1/2 loaf into 4 pieces.
2. Heat Craft Beer Cheese Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve. 3. Blend chopped pretzel pieces and melted butter and hold until ready to serve. Recipe Preparation Method
1. Add cavatappi pasta, Craft Beer Cheese Dip, bacon, onions, bell peppers, and carrots to sauté pan and cook for 2-4 minutes or until all the ingredients are heated thoroughly. 2. Transfer to casserole dish or skillet and top with buttered pretzel pieces and place under broiler for 1 minute to toast crumbs. 3. Garnish with diced scallions and bleu cheese crumbles and serve.
Buffalo Chicken Dip
Item #478691 – Pack Size 20 lbs. (4 - 5 lb. bags)
bUFFALO CHICKEN STUFFED SKINS Yield: 1 serving (5 skins per serving) Ingredients Amount
Pre-Preparation
Buffalo Chicken Dip (478691), thawed
1. Heat Buffalo Chicken Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
5 oz.
Bleu Cheese
1/4 oz.
Mozzarella, shredded
1/2 oz.
Potato Skins
5 each
Scallions, diced small
1 Tbsp.
Optional Garnish: • Pico de Gallo • Jalapeños • Chopped Cilantro and Onions
2. Heat 5 potato skins (see operational heating instructions) and hold hot. Recipe Preparation Method
1. Place 1 oz. of Buffalo Chicken Dip in each potato skin. 2. Sprinkle shredded mozzarella cheese over potato skins. 3. Bake in 350°F oven or broil for 3-5 minutes or until cheese is melted. 4. Sprinkle crumbled bleu cheese and scallions over potato skins. 5. Arrange stuffed skins on plate or platter and serve with a side of ranch or bleu cheese dressing.
BUFFALO CHICKEN PIZZA PINWHEELS Yield: 1 serving (4 pinwheels per serving) Ingredients Amount
Recipe Preparation Method
Buffalo Chicken Dip (478691), thawed
8 oz.
1. S tretch the pizza dough into a large rectangle (8” x 14”).
Pizza Dough Ball, 12 oz.
1 ea.
Mozzarella, shredded
6 oz.
Bleu Cheese, crumbled
2 oz.
Garlic Butter, melted
1 oz.
2. Spread Buffalo Chicken Dip evenly over the pizza dough leaving a 1” border. 3. Sprinkle shredded mozzarella evenly over Buffalo Chicken Dip. 4. Top with crumbled bleu cheese spreading evenly over mozzarella. 5. R oll lengthwise leaving the seam side down then brush with garlic butter. 6. Cut the Buffalo chicken roll into 20 slices (approximately 1/2” wide). 7. Arrange dough slices on a sheet pan with parchment paper. 8. Bake in 350°F oven for 12-15 minutes or until golden brown. 9. Arrange four pinwheels on plate or platter and serve with a side of ranch or bleu cheese dressing.
Buffalo Chicken Dip
Item #478691 – Pack Size 20 lbs. (4 - 5 lb. bags)
BUFFALO CHICKEN PIZZA Yield: 4 servings (2 slices per serving) Ingredients Amount
Recipe Preparation Method
Buffalo Chicken Dip (478691), thawed
8 oz.
1. Brush the outside edge of the pizza shell with garlic butter.
Pizza Shell, 12”
1 ea.
Mozzarella, shredded
6 oz.
Bleu Cheese, crumbled
2 oz.
Carrots, diced
1 oz.
Celery, diced
1 oz.
Green Onions, diced
1 Tbsp.
Garlic Butter, melted
1 oz.
Optional Toppings/Garnish: • Roasted Red Bell Peppers • Black Olives
2. Spread Buffalo Chicken Dip over pizza shell leaving a 1” border. 3. Sprinkle shredded mozzarella evenly over Buffalo Chicken Dip. 4. Top with crumbled bleu cheese spreading evenly over mozzarella. 5. Bake in 500°F oven for 6-8 minutes or until cheese is melted and crust is fully baked. 6. Upon removing from oven top with celery, carrots and green onions to garnish. 7. Portion into eight slices.
BUFFALO CHICKEN QUESADILLA Yield: 1 serving Ingredients Amount
Recipe Preparation Method
Buffalo Chicken Dip (478691), thawed
4 oz.
1. Scoop thawed Buffalo Chicken Dip onto one side of a 10” tortilla.
Flour Tortillas, 10”
1 ea.
Monterey Jack, shredded
1 oz.
Bleu Cheese Dressing
2 oz.
Carrot Sticks
2 oz.
Celery Sticks
2 oz.
Butter, melted
1/2 oz.
2. Spread Buffalo Chicken Dip over half of the tortilla leaving a 1/2” border on the outside edge. 3. Sprinkle with shredded Monterey Jack and fold tortilla in half. 4. B rush with butter and griddle or grill for 2 minutes per side to heat contents thoroughly and melt cheese. 5. C ut into thirds and serve with bleu cheese dressing, celery, and carrot sticks.
Spinach Artichoke Dip
Item #478662 – Pack Size 20 lbs. (4 - 5 lb. bags)
SPINACH ARTICHOKE STUFFED PORTABELLO MUSHROOMS Yield: 1 servings (4 mushrooms per serving) Ingredients Amount
Pre-Preparation
Spinach Artichoke Dip (478662), thawed
4 oz.
Portabello Mushrooms
4 ea.
1. In a large bowl, combine Spinach Artichoke Dip with panko bread crumbs and blend well.
Panko Bread Crumbs
1 oz.
Parmesan, shredded
1/2 oz.
Parsley Flakes
1/4 tsp.
2. Add shredded parmesan cheese to the mixture. Stir well, cover with plastic wrap and refrigerate at least 30 minutes to firm. 3. Brush mushroom caps clean and remove stems. Recipe Preparation Method
1. Fill each mushroom cap with Spinach Artichoke Dip/bread crumb mixture. 2. Arrange face up on parchment-lined baking sheet and bake in a 350°F oven for 8-10 minutes or until heated thoroughly and golden brown. 3. Sprinkle with parsley flakes and serve.
SPINACH ARTICHOKE PIZZA Yield: 4 servings (2 slices per serving) Ingredients Amount
Recipe Preparation Method
Spinach Artichoke Dip (478662), thawed
1. P lace pizza crust on a seasoned pizza tray or screen.
8 oz.
Whole-Grain Pizza Crust, 16” 1 ea. Mozzarella, shredded
4 oz.
Chicken Breast, diced
8 oz.
Roma Tomato, sliced
1 ea.
Feta Cheese, crumbled
4 oz.
Optional Garnish: • Italian Sausage • Diced Ham • Sun-dried Tomatoes • Sliced Jalapeños or Cherry Peppers
SERVING SUGGESTION: Brush the outside edge of the crust with olive oil and sprinkle with your favorite herb seasoning or grated cheese.
2. Portion Spinach Artichoke Dip onto pizza crust and spread evenly leaving a 1” border on the edges. 3. Sprinkle shredded mozzarella over Spinach Artichoke Dip. 4. Top cheese with diced chicken, tomato slices and crumbled feta cheese. 5. Bake in 500°F oven for approximately 6 minutes or until crust reaches desired doneness and toppings are heated thoroughly. 6. Portion into eight slices.
Spinach Artichoke Dip
Item #478662 – Pack Size 20 lbs. (4 - 5 lb. bags)
CHICKEN PENNE WITH SPINACH ARTICHOKE CREAM SAUCE Yield: 2 servings Ingredients Amount
Pre-Preparation
Spinach Artichoke Dip (478662), thawed
4 oz.
Penne Pasta
6 oz.
Kosher Salt
1 tsp.
1. In a large pot, cook penne pasta to al dente in boiling water. Rinse with cold water to halt the cooking process and hold under refrigeration until ready for service.
Black Pepper
1 tsp.
Chicken Breast, cooked/diced
4 oz.
Parmesan, shredded
1 oz.
2. Heat Spinach Artichoke Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve. Recipe Preparation Method
1. Add penne pasta, Spinach Artichoke Dip, and diced chicken breast to sauté pan. 2. S eason with salt and pepper and stir thoroughly. 3. Continue cooking for 2-4 minutes or until all ingredients are heated. 4. Transfer to casserole dish or skillet and garnish with shredded parmesan cheese.
BAKED CHICKEN BREAST WITH SPINACH ARTICHOKE GRATIN Yield: 1 serving Ingredients Amount
Pre-Preparation
Spinach Artichoke Dip (478662), thawed
2 oz.
Chicken Breast, 4 oz.
1 ea.
1. Heat Spinach Artichoke Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Pasteurized Eggs
1 oz.
Seasoned Flour (Salt, Pepper, & Garlic)
2. Pound chicken breast to flatten into uniform cutlet with meat tenderizer.
2 oz.
3. Dredge chicken in egg wash then coat in seasoned flour. Refrigerate for at least 1 hour to allow coating to set.
Gruyere Cheese, shredded 1 oz. Buttered Bread Crumbs
1/2 oz.
Recipe Preparation Method
1. Sauté or griddle chicken 3-4 minutes per side until golden brown on both sides. 2. Place cutlet in baking pan and top with Spinach Artichoke Dip. 3. Sprinkle shredded cheese over Spinach Artichoke Dip then top with buttered bread crumbs. SERVING SUGGESTION: Serve with buttered fettucini or linguini noodles or over rice.
4. Bake in 350°F oven for 15-20 minutes or until chicken is cooked thoroughly.
Spicy Nacho Dip
Item #478693 – Pack Size 20 lbs. (4 - 5 lb. bags)
SPICY SAUSAGE NACHOS Yield: 2 servings Ingredients Amount
Pre-Preparation
Spicy Nacho Dip (478693), thawed
2.5 oz.
Queso Blanco Dip (478694), thawed
2 oz.
Nacho Chips
8 oz.
1. Heat Spicy Nacho Dip and Queso Blanco Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Diced Tomatoes
1 Tbsp.
Black Olives, sliced
1 Tbsp.
Cheddar Cheese, shredded 1 tsp Sour Cream,
1 Tbsp.
Optional Garnish: • Jalapeños, sliced • Scallions, chopped • Guacamole
SPICY SAUSAGE HANKY PANKIES Yield: 16 servings (6 rye toasts per serving) Ingredients Amount
Preparation
Spicy Nacho Dip (478693), thawed
1 lb.
Pork Sausage
1 lb.
Ground Beef
1 lb.
1. Heat Spicy Nacho Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Petite Rye Bread Loaves
2 ea.
Cheddar Cheese, shredded 1 lb. Optional Garnish: • Fresh Cilantro, chopped • Scallions, chopped • Tomatoes, diced • Roasted Peppers, diced • Jalapeños, sliced • Green Chilies, diced
2. Cook pork sausage and ground beef and drain. 3. Combine sausage, beef, shredded cheese, and Spicy Nacho Dip and blend well. 4. Cool and hold under refrigeration overnight. Recipe Preparation Method
1. Spread 1 Tbsp of mixture on each of six rye squares. 2. Bake at 350°F for 5 minutes until golden brown and toasted. 3. Sprinkle with your choice of chopped cilantro or scallions and serve immediately.
Recipe Preparation Method
1. Portion nacho chips on a platter. 2. Ladle Queso Blanco Dip over chips. 3. Portion Spicy Nacho Dip on top. 4. Garnish nachos with shredded cheddar cheese, diced tomatoes, black olives and sour cream and serve.
Spicy Nacho Dip
Item #478693 – Pack Size 20 lbs. (4 - 5 lb. bags)
SPICY SAUSAGE HASH BROWN CASSEROLE Yield: 16 servings (1 cup per serving) Ingredients Amount
Pre-Preparation
Spicy Nacho Dip (478693), thawed
2.5 lbs.
Hash Browns, frozen
2.5 lbs
Bell Peppers, diced
1 cup
1. Heat Spicy Nacho Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Sweet Onions, diced
1 cup
Cheddar Cheese, shredded 2 cups
2. Roast or sauté peppers and onions for 3-5 minutes to blanch.
Whole Eggs
Recipe Preparation Method
Cilantro, fresh/chopped Pico de Gallo
16 ea. 1/2 cup 1 cup
1. Pour hash browns into the bottom of a 2” full size stainless steel insert. 2. Add Spicy Nacho Dip, bell peppers and onions and stir to combine. 3. Top with shredded cheddar cheese. 4. Bake in 350°F oven for 25-30 minutes until top is crispy and golden brown. 5. Serve one cup of hash brown casserole topped with a sunny side egg and garnished with chopped cilantro and pico de gallo.
SPICY CHEESEBURGER HOAGIE Yield: 1 serving Ingredients Amount
Pre-Preparation
Spicy Nacho Dip (478693), thawed
2 oz.
Hoagie Roll, 6”
1 ea.
Steak Hoagie Patty
1 ea.
1. Heat Spicy Nacho Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Jalapeños, sliced
1 Tbsp.
Romaine Lettuce Leaves
2 ea.
Tomato, sliced
4 ea.
Recipe Preparation Method
1. Grill steak hoagie patty on 350°F griddle for 2-3 minutes per side. 2. Place cooked hoagie patty on sheet pan and top with the Spicy Nacho Dip and jalapeño slices. 3. Place opened hoagie roll on sheet pan with cooked hoagie patty. 4. Transfer sheet pan to 450°F oven and bake for 3-4 minutes. 5. Remove from oven and place topped hoagie patty on heel of bun. 6. Add lettuce and tomato, top with crown of bun and serve.
Queso Blanco Dip
Item #478694 – Pack Size 20 lbs. (4 - 5 lb. bags)
chorizo con queso dip Yield: 4 servings Ingredients Amount
Pre-Preparation
Queso Blanco Dip, (478694), thawed
8 oz.
Chorizo
2 oz.
Garlic, minced
1 tsp.
1. Heat Queso Blanco Dip in a steamer or water bath for 25-30 minutes to 140°F for 15 seconds (HACCP Critical Control Point) and hold hot at 135°F until ready to serve.
Black Beans
1 oz.
Jalapeños, sliced Blue Corn Tortilla Chips
1 Tbsp. 8 oz.
2. In a medium skillet, over medium heat, add chorizo and garlic and cook through. Hold hot until ready for service. Recipe Preparation Method
1. Put Queso Blanco Dip into a small cast iron skillet or ceramic dish. 2. Place chorizo in center of Queso Blanco Dip. 3. Top chorizo with black beans and sliced jalapeños. 4. Serve immediately with blue corn tortilla chips.
FIESTA MAC Yield: 1 serving Ingredients Amount
Pre-Preparation
Queso Blanco Dip, (478694), thawed
2 oz.
Large Elbow Macaroni
6 oz.
Ham, diced
1 oz.
1. I n a large pot, cook macaroni noodles to al dente in boiling water. Rinse with cold water to halt the cooking process and hold under refrigeration until ready for service.
Red & Green Bell Peppers, diced
1 oz.
Sweet Onion, diced
1 oz.
Mexican Cheese Blend
1 Tbsp.
2. Heat Queso Blanco Dip in a steamer or water bath for 25-30 minutes to 140°F for15 seconds (HACCP Critical Control Point) and hold at 135°F until ready to serve. Recipe Preparation Method
1. Add macaroni, Queso Blanco Dip, ham, bell peppers, and onion to sauté pan. 2. Cook for 2-4 minutes or until all the ingredients are heated thoroughly. 3. Transfer to serving plate and garnish with shredded Mexican cheese blend.
Queso Blanco Dip
Item #478694 – Pack Size 20 lbs. (4 - 5 lb. bags)
TACO FIESTA PIZZA Yield: 4 servings (2 slices per serving) Ingredients Amount
Recipe Preparation Method
Queso Blanco Dip, (478694), thawed
8 oz.
1. Spread Queso Blanco Dip over pizza crust leaving 1” border.
Pizza Shell, 12”
1 ea.
Beef Taco Filling
8 oz.
Cheddar Cheese, shredded 1 cup Lettuce, shredded
2 cups
Tomatoes, diced
1 cup
Black Olives, sliced
1/2 cup
2. Sprinkle 1/2 cup of shredded cheddar cheese over Queso Blanco Dip. 3. Spread beef taco filling evenly over cheddar cheese. 4. Bake at 500°F for 7-8 minutes or until crust is a crisp, golden brown and toppings are heated thoroughly. 5. Top pizza with shredded lettuce, diced tomatoes, black olives and remaining 1/2 cup of shredded cheddar cheese. 6. Portion into eight slices.
SOUTHWEST PHILLY CHEESESTEAK Yield: 1 serving Ingredients Amount
Pre-Preparation
Queso Blanco Dip, (478694), thawed
2 oz.
1. P lace hoagie bun on a sheet pan and brush with melted butter.
Philly Steak
4 oz.
Bell Peppers, thin julienne
1 oz.
Sliced Onions, thin julienne 1 oz. Hoagie Bun, hinged Butter, melted
1 ea. 1/2 oz.
2. Bake for 3-4 minutes in a 350°F oven, then reserve for service. 3. Heat Queso Blanco Dip in a steamer or water bath for 25-30 minutes to 140°F for15 seconds (HACCP Critical Control Point) and hold at 135°F until ready to serve. Recipe Preparation Method
1. Griddle the steak, peppers and onions and blend thoroughly. Heat to Critical Control Point of 140°F for 15 seconds. 2. Portion approximately 5 oz. of meat and veggie mixture on heated hoagie bun. 3. Top with heated Queso Blanco Dip and serve immediately.
For more information contact Performance Foodservice: 1-800-879-6787 • www.performancefoodservice.com