Hot Tomato Summer Zesty Cheese Spread

As Seen on Virginia This Morning:
Our Signature Cheese Dip!

Bring the Heat to Your Summer Table! Our Hot Tomato Summer Zesty Cheese Spread is bold, creamy, and bursting with flavor, thanks to tangy Duke’s mayo, pepper jack cheese, and a kick of cayenne or Tajín.

Perfect for crackers, crostini, or veggies, this crowd-pleaser is summer snacking at its best. Make ahead and keep it chilled, if it lasts that long!

Hot Tomato Summer Zesty Cheese Spread

Makes 3 cups

Ingredients 

• 2/3 cup Duke’s Mayonnaise

• 2 tablespoons cream cheese, softening

• 2 Tbsp tomato powder (optional)

• 1 teaspoon lemon juice

• 1 teaspoon Worcestershire Sauce

• 1/4 teaspoon cayenne pepper or Tajin seasoning

• 1 pound of Pepper Jack cheese

• 1/3 cup sundried tomatoes in olive oil, remove from oil, and finely chop

Directions 

Combine mayonnaise, cream cheese, tomato powder, lemon juice, Worcestershire, and cayenne together in a large bowl.

Shred 8 oz (half) of the cheese on a large-holed box grater. Shred the remaining 8 ounces of cheese on the small holes of the box grater.

Add cheese and sundried tomatoes to the mayo mixture. Will keep well for 1 week refrigerated.

Grilled Shrimp Salad with Corn and Avocado

Add This Zesty Grilled Shrimp Salad to Your 4th of July Menu!

Packed with summer flavors like sweet corn, smoky paprika shrimp, creamy avocado, and a zesty orange-chive dressing, this dish is perfect for your holiday cookout. It’s light, vibrant, and great for sharing with friends and family. Fire up the grill and enjoy!

Grilled Shrimp Saladwith Corn and Avocado

INGREDIENTS

Dressing

• 6 tablespoons orange juice

• 3 1/2 tablespoons white wine vinegar

• 2 tablespoons chopped fresh chives

• 1 1/2 teaspoons finely grated orange peel

• 1/4 cup olive oil

Salad

• 2 red onions, cut into thick rounds

• 1 pound uncooked large shrimp, peeled, deveined

• 3 large ears of corn, husked

• 2 teaspoons hot smoked paprika 

• Mixed lettuces 2-3 heads

• 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes

Directions

For dressing:

Whisk the first 4 ingredients in a small bowl to blend. Whisk in olive oil. Season with salt and pepper.

For salad:

Prepare grill or grill pan (medium heat). Thread shrimp on skewers. Place onion, shrimp skewers, and corn on a baking sheet. Brush onions, shrimp, and corn with olive oil, and sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side, and grill shrimp until cooked through, about 2 1/2 minutes per side.

Cut corn kernels off cobs; place corn kernels in a very large bowl. Remove shrimp and onions from skewers and add to bowl. Add lettuce and avocados to the bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to a large rimmed platter and serve.

Thank you and Happy 4th!

Summer Panzanella Salad

Honoring the Day, Celebrating Togetherness

This Memorial Day, we pause to remember and honor the brave individuals who have served our country. As we reflect on their sacrifices, may we also find joy in gathering with loved ones and sharing in the simple pleasures of the season.

Looking for the perfect dish to complement your celebration? Our Summer Panzanella Salad, made with grilled heirloom tomatoes, zucchini, and rustic country bread. This recipe is fresh, flavorful, and ideal for a backyard cookout.

Summer Panzanella Salad

Serves 8 

For vinaigrette: 

○ 3 tablespoons minced shallots or green onions, charred then minced ○ 2 tablespoons white wine vinegar 

○ 2 tablespoons chopped fresh parsley 

○ 2 tablespoons chopped fresh chives 

○ 1 tablespoon Dijon mustard 

○ 1 garlic clove, smashed 

○ 1/3 cup olive oil, plus more 

2 pounds heirloom tomatoes, charred on the grill,cut into 1-inch pieces 1 lb zucchini or summer squash, cut into ½ thick strips, grilled then cut into 1” pieces 1 loaf country bread (12 ounces), sliced 1/2 inch thick 

2 bunches arugula, spinach or any mixed greens (6 ounces each), stems discarded (optional) 

5 ounces goat cheese, crumbled (1 1/4 cups) 

Fresh herbs: basil, parsley, thyme for seasoning 

1. Whisk first 6 ingredients in a small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand for 30 minutes at roomtemperature before using.) 

2. Light a grill. Brush the whole tomatoes, zucchini, onions and bread with olive oil and grill over high heat until toasted and lightly charred in spots. Let cool slightly, then cut the vegetables into 1” pieces and put in the vinaigrette. Cut, or tear, the bread into 1/2-inch cubes and place them in a separate bowl. 

3. Add the bread and arugula to the vegetables along with the cheese and toss to combine. Serve right away.

Tomato and Basil Tart and Bloody Mary Style Tomato Toasts

Tomato and Basil Tart

Serves 6-8

Ingredients

• Pastry for a single-crust pie (9 inches)

• 1-1/2 cups shredded cheese (mozzarella/cheddar/swiss), divided

• 5 to 6 fresh plum tomatoes or 2-3 heirloom tomatoes

• 1 cup loosely packed fresh basil leaves

• 4 garlic cloves

• 1/2 cup Duke’s mayonnaise

• 1/4 cup grated Parmesan cheese

• 1/8 teaspoon pepper

Directions

Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line the pastry shell with a double thickness of heavy-duty foil.

Bake at 450° for 5 minutes. Remove foil; bake for 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.

Cut each tomato into eight wedges; remove seeds. Arrange over cheese, slightly overlapping each wedge.

In a food processor or by hand, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Parmesan, pepper, and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.

Bloody Mary Style Tomato Toasts 

Serves 6 

Ingredients

• 1 lemon, zested, juiced 

• 1/2 shallot, finely chopped 

• 1 pound grape tomatoes, halved 

• 2 tablespoons extra-virgin olive oil 

• 1 tablespoon Sherry vinegar 

• 1 teaspoon kosher salt 

• 1 teaspoon freshly ground black pepper 

• 1 teaspoon Worcestershire sauce 

• 1/4 teaspoon cayenne pepper 

• 5 tablespoons finely grated fresh horseradish, divided 

• 2 celery stalks, thinly sliced 

• 3 tablespoons coarsely chopped celery leaves 

• 6 tablespoons ricotta cheese 

• 6 slices toasted sourdough bread or rye bread (loaf or baguette) 

Step 1 

Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate for 10 minutes, then stir in celery stalks and leaves. 

Step 2 

Meanwhile, combine ricotta and the remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of the toast. Top toasts evenly with tomato mixture. Cut on the diagonal(if using a loaf ) and enjoy.