Vermont Gourmet Recipes
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Twice Baked Potatoes
- (2) Large russet potatoes
- (2) Tbsp. Butter
- (4) Tbsp. Vermont Gourmet™ French Onion or Blue Cheese & Chive Cream Cheese Dip
- Wash and bake potatoes at 400°F for 1 hour.
- Remove potatoes from oven, slice in half lengthwise and carefully scoop potato out of skin, keeping potato skin "shell" intact.
- In a bowl, combine potato filling, butter and cream cheese, mix well.
Stuff mixed filling back into potato shells and return to oven for 10 minutes, or until top is light golden brown. Serves 4.
Vermont Gourmet™ Chicken
- (4) Boneless, skinless chicken breasts
- (1) Tbsp. Olive Oil
- (1) 9 oz. Container Vermont Gourmet™ Garlic & Herb or French Onion Cream Cheese Dip
- (1/2) Cup white wine
- Salt & Pepper (to taste)
- Heat olive oil in sauce pan over medium high heat.
- Add chicken breasts and sauté until golden brown on each side for approximately 8-10 minutes, until inside of breast is white, seasoning with salt and pepper as desired.
- Spoon approximately 2 Tbsp. Garlic & Herb Dip onto each breast and allow to melt into pan, turning breasts to coat.
- Add white wine and allow sauce to bubble for approximately 2-3 minutes, being careful not to burn.
- Serve immediately with rice or noodles and a fresh vegetable. Serves 4
Vermont Gourmet™ Pasta Toss
- (1) Lb. Dry pasta, cooked al dente
- (2) Cups assorted chopped vegetables-zucchini, broccoli, carrots, peas, summer squash, steamed until al dente.
- (1) Container Vermont Gourmet™ Garlic & Herb Cream Cheese Dip
- (1/2) Cup white wine
- (1/4) Cup Grated Parmesan or Romano cheese
- Salt & Pepper to taste
- Cook pasta and vegetables separately until al dente.
- In large sauce pan, over medium heat, melt Garlic & Herb dip, adding white wine once dip has thinned slightly.
- Stir in ???? of the grated cheese.
- Add the pasta and vegetable to the mixture and toss lightly to coat with the cream sauce.
- Serve with a sprinkle of grated cheese and salt & pepper to taste. Serves 4
Vermont Gourmet™ Easy Recipe Ideas
Vermont Gourmet™ Grill
- Snazz up that burger with a dollop of French Onion or Blue Cheese & Chive for a deluxe grilling experience!
- Top your favorite cut of steak with a dollop of Blue Cheese & Chive and sautéed mushrooms for a gourmet treat.
- Turn ordinary grilled boneless chicken breasts into a savory sensation with a dollop of Garlic & Herb.
Vermont Gourmet™ Wrap - spread an 8" flour tortilla with 2 Tbsp. of your favorite Vermont Gourmet™ Cream Cheese Dip, stuff with your favorite sandwich fixin's and roll up. Some of our favorites:
- Blue Cheese & Chive with roast beef, red onion and lettuce
- Garlic & Herb with turkey, sprouts, shredded carrot and cucumbers
- French Onion with smoked ham, tomato and lettuce
- Garlic & Herb with grilled chicken, tomato, leaf lettuce and fresh chives
*For a quick appetizer idea, roll your wrap and insert toothpicks 1" apart, where the edge of the tortilla closes the wrap. Slice the wrap at the 1" intervals for delicious bite-size treats. Vermont Gourmet™ Garlic & Herb Toast
- (1) Baguette, sliced lengthwise
- (1/2) Container Vermont Gourmet™ Garlic & Herb Cream Cheese Dip
- Aluminum Foil
- Preheat oven to 350°F.
- Spread Garlic & Herb Dip over both sides of baguette.
- Wrap in aluminum foil and bake for 20 minutes.
- Remove from foil, open baguette and toast under broiler for 3-5 minutes, or until golden brown.
Vermont Gourmet™ Belgian Endive Appetizer
- (2) Heads Belgian Endive, separated
- (1) Container Vermont Gourmet™ Blue Cheese & Chive Cream Cheese Dip
- (1/2) Cup slivered almonds
- Stuff the bottom end of each endive leaf with approximately 1/2 to 1 Tsp. cream cheese dip.
- Sprinkle cream cheese dip with slivered almond to garnish and arrange on a display/serving tray.
Chicken and Cheese Quiche
Your favorite Quiche pastry in a 10-inch pie plate.
- container (9 oz.) Vermont Gourmet Garlic & Herb Cream Cheese Dip
- 1 cup milk
- 4 beaten eggs
- 1/3 cup finely chopped onion
- 1 cup chopped chicken or turkey
- 1/4 cup chopped red & green peppers
Stir cream cheese dip and milk in a saucepan over low heat until creamy and smooth.
In a medium mixing bowl, break up eggs with a fork and gradually add cream cheese mixture until well blended.
Sautè onions and peppers and add to the mixture. Stir in turkey or chicken and mix well. Pour into the pastry shell and bake at 350 degrees for 35 to 40 minutes.
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