Baked Feta, Artichoke & Olive Dip:
• 4 oz Odyssey® traditional feta cheese
• 6 oz quartered artichoke hearts, chopped
• ¼ cup Odyssey® 2% milkfat plain Greek Yogurt
• ¼ cup mayonnaise
• ¼ cup shredded mozzarella cheese
• 1 clove garlic, minced

Olive Topping:
• ¼ cup garlic stuffed olives, chopped
• 1/8 cup pine nuts, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1 tbsp olive oil
• Pinch of salt

Instructions: In a large bowl, crumble feta cheese, add artichoke hearts, Greek yogurt, mayo, mozzarella and garlic. Stir to combine.

Separately, in a small bowl, combine olive topping ingredients and stir to combine. Once the dip is baked and cooled for a few minutes, top with the olive mixture.

Havarti & Spinach Dip
• 4 oz cream cheese, softened
• ½ cup sour cream
• 5 oz fresh spinach, sautéed to wilt; then squeeze out extra water
• ½ tsp garlic, minced
• ¼ tsp kosher salt
• 1/8 tsp ground black pepper
• ¼ cup fresh parmesan cheese, grated
• ¾ cup Buholzer Brothers® Havarti cheese, shredded, divided
• ½ cup parsley, chopped

Instructions: In a medium sized bowl, combine all ingredients except ¼ cup of Havarti and chopped parsley. Stir to combine. After adding dip to the pan, sprinkle with remaining ¼ cup Havarti cheese.

Once the dip is baked and cooled for a few minutes, sprinkle with parsley.

Loaded Baked Potato Dip
• 4 oz. cream cheese, softened
• ¼ cup sour cream
• ½ cup Buholzer Brothers® Gouda cheese, shredded, divided
• ½ cup bacon, cooked and crumbled, divided
• 2 green onions, sliced, divided

Instructions:
In a medium sized bowl, combine cream cheese, sour cream, ¼ cup gouda cheese, ¼ cup bacon and 1 green onion. After spreading dip into pan, top with remaining cheese and bacon.
Once the dip is baked and cooled for a few minutes, sprinkle with remaining green onion.