National Dairy Month in June is an optimal time to delight in dairy products and appreciate the hardworking farmers who produce them.
Virginia boasts a robust, around-the-clock dairy industry—thanks to the state’s 365 dairy farms producing around 170 gallons of milk annually, according to the U.S. Department of Agriculture’s National Agricultural Statistics Service. Milk hits grocery store shelves within 48 hours of leaving the farm.
Milk and other dairy products also have many health benefits. Items like yogurt, butter and cheese can help lower the risk of diabetes, support bone health, reduce inflammation and promote heart health, according to The National Dairy Council.
Reap dairy’s health benefits while indulging in delectable recipes that are fit for summer cookouts—like buffalo chicken dip and mac and cheese.
Want to know where your milk comes from? Visit whereismymilkfrom.com and enter the code on your dairy container.
Read about milk’s journey from farm to fridge in Virginia Farm Bureau’s spring Cultivate magazine.
Buffalo Chicken Dip
8-ounce package cream cheese, softened
¾ cup Greek yogurt
¾ cup shredded cheddar cheese, divided
½ cup blue cheese crumbles
3 green onions, sliced
¼ cup chopped fresh parsley
3 cups shredded cooked chicken
½ cup hot sauce
corn chips
assorted vegetables
Optional garnishes:
blue cheese crumbles
chopped parsley
sliced green onions
freshly ground pepper
Heat oven to 350⁰. In a large bowl, stir together cream cheese, yogurt, ½ cup cheddar cheese, blue cheese, green onions and parsley.
In a small bowl, toss together chicken and hot sauce. Fold chicken into cheese mixture, and spoon into a lightly-greased, 1-quart casserole dish. Top with remaining cheddar cheese.
Place the dish on a sheet pan, and bake for 25-30 minutes or until thoroughly heated. Garnish, if desired.
Serve with corn chips and assorted vegetables.
—Recipe adapted from The Dairy Alliance
Mac and Cheese
nonstick cooking spray
1½ cups elbow macaroni
1½ cups steamed cauliflower, chopped
1 teaspoon oil
1 cup finely chopped onion
1 garlic clove, minced
1½ cups lactose-free milk, divided
2 tablespoons all-purpose flour
1 bay leaf
1½ cups reduced-fat shredded white sharp cheddar cheese
¾ teaspoon salt
pinch ground red pepper
pinch paprika
ground black pepper, to taste
2 tablespoons butter
1 small hot red pepper (fresno), seeded and finely chopped
1 small hot green pepper (jalapeño or serrano), seeded and finely chopped
⅓ cup fresh whole wheat breadcrumbs
Heat oven to 375°. Spray a 2-quart baking dish with non-stick spray, and set aside.
Cook pasta in boiling water for 5 minutes or until almost tender; add cauliflower in the last 2 minutes. Drain, and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and cook until tender—about 10 minutes. Add garlic, and stir frequently for 1 minute.
Whisk together ½ cup milk and flour, and add to the saucepan with bay leaf. Whisk in the remaining milk. Bring to a boil, stirring continuously, and cook for 1 minute. Reduce heat to low and stir in cheese, salt, red pepper, paprika, ground pepper and butter. Cook until the ingredients are melted and well-combined. Stir in half of the red pepper and half of the green pepper.
Turn off the heat, and stir in pasta and cauliflower. Spread macaroni mixture into prepared baking dish. Top with breadcrumbs, and sprinkle with remaining red and green peppers.
Bake for 20-25 minutes or until golden brown and the edges are bubbling.
—Recipe adapted from The Dairy Alliance
