We always kid that we could live off bread and cheese…and you totally could with this recipe. Watch our friend and co-founder Gary monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way – Cheesy Monkey Bread!
We always kid that we could live off bread and cheese...and you totally could with this recipe. Watch our friend and co-founder Gary monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way - Cheesy Monkey Bread!
Ready In: 1 hour 30 minutes
Prep: 1 hour
Cook: 30 minutes
Yields: 6-8 servings
- 3 c Monterey Jack cheese
- 1 c Parmesan cheese
- 1/4 c cold unsalted butter
- 1 shallot, chopped
- 4 garlic cloves, finely chopped
- 1/4 c finely chopped parsley
- 1/4 tsp crushed red pepper flakes
- Kosher salt; freshly ground pepper
- 1 c Stonyfield Organic Whole Milk Greek Plain Yogurt
- 2 c self-rising flour, plus more for dusting
- Nonstick vegetable oil spray
Make the dough by combining flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. Then place dough into fridge until cold.
Place dough in fridge for about 30 minutes. Once dough is cold, preheat oven to 375.
Cut the dough into 1-inch pieces.
In a bowl, mix the cheese, butter, parsley, red pepper flakes, shallot, salt and pepper.
Take each of the 1-inch pieces of dough and dip them in the mixture. Don’t be shy and squish the mixture into the dough!
Lightly coat a skillet with the nonstick spray and place each of the finish dough pieces into the skillet in an even layer. Top with more of the cheese mixture.
Place in oven and bake for 20 minutes or until dough is puffy and golden brown.