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
Level: medium
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
Ingredients
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.
