Lightened Up Cheesy Monkey Bread

We always kid that we could live off bread and cheese…and you totally could with this recipe. Our friend and co-founder Gary loves to monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way – Cheesy Monkey Bread!

Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

Where to Buy

Prep Time: 1 HOUR

Serves: 6-8

Cook Time: 30 MINUTES

Ingredients

3 cups Monterey Jack cheese
1 cup Parmesan cheese
1/4 cup cold unsalted butter
1 shallot, chopped
4 garlic cloves, finely chopped
1/4 cup finely chopped parsley
1/4 tsp crushed red pepper flakes
Kosher salt; freshly ground pepper
1 cup Stonyfield Organic Whole Milk Greek Plain Yogurt
2 cups self-rising flour, plus more for dusting
Nonstick vegetable oil spray

Instructions

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. Enjoy your cheesy monkey bread.

Breads and Muffins