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!


Lightened Up Cheesy Monkey Bread

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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: 01:30

Level: medium


Prep: 01:00

Cook: 00:30

Yields: 6-8 servings

    Ingredients

  • 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

directions

Step 1

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.

Step 2

Place dough in fridge for about 30 minutes. Once dough is cold, preheat oven to 375.

Step 3

Cut the dough into 1-inch pieces.

Step 4

In a bowl, mix the cheese, butter, parsley, red pepper flakes, shallot, salt and pepper.

Step 5

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!

Step 6

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.

Step 7

Place in oven and bake for 20 minutes or until dough is puffy and golden brown.