Strawberry Peach Dip for Summer – Celebrate the Cow

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June – A Cow’s Favorite Month

Can you imagine cereal without milk, pizza without cheese or chocolate sauce without ice cream? Since 1937, June has been dedicated to celebrating delicious dairy products. The Wisconsin Milk Marketing Board (WMMB) is observing June Dairy Month with a collection of fun dairy facts and
delicious dairy-friendly recipes.  If you want to know more about dairy month, check out Eat Wisconsin Cheese, some good experts when it comes to dairy!

Did you know?

• * The average dairy cow weighs in at around 1,400 pounds, which is approximately the weight of a small sailboat.
• * It takes 10 pounds of milk to make one pound of cheese.
• * There are more dairy cows in Wisconsin (1.25 million) than people living in the Dallas metropolitan area.
• * Wisconsin produces 25 percent of U.S. cheese, totaling nearly 2.5 billion pounds of cheese.
• * Each Wisconsin cow produces 19,546 pounds of milk, or 2,273 gallons of milk per year.

This year, WMMB is encouraging you to take advantage of fresh, local produce and dairy products.

INGREDIENTS

• 2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
• 1 tablespoon honey
• 1/2 cup vanilla yogurt
  
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened

Additional assorted fruit cut into slices: cantaloupe, honeydew melon, pineapple, apples, berries or other desired local ingredients

DIRECTIONS

In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in Mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.

For winter fruit dip, prepare as above using fruits available in winter. Consider combining tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. When choosing citrus, you may wish to increase honey.

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