Recipe: Baked Broccoli Dip | HALLADAYS

Ingredients

• 1 (8 oz.) bar cream cheese, softened
• 1/2 cup shredded cheddar, divided
• 1/4 cup Parmesan
• 1/4 cup milk
• 1/2 cup Greek yogurt
• 1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
• 2 1/2 cups broccoli, cut into small pieces
• 1/2 cup panko breadcrumbs
• 2 cups cheddar cheese, shredded
• 3 Tbsp. Halladay's Horseradish Seasoning
• 1/2 cup walnuts, chopped
• 1 lb. pasta shells, cooked
• 4 Tbsp. butter
• 3 rounded Tbsp. flour
• 1 cup chicken or vegetable stock
• 2 Tbsp. honey
• 2 cups milk
• 4 Tbsp. Halladay's Cheddar Ale Seasoning
• 1 (15 oz.) can pumpkin puree
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 2 slices bacon, cooked and diced
• 1/4 cup walnuts, chopped
• 1 (8 oz.) bar cream cheese
• 1 cup cheddar cheese, grated
• 1 to 2 Tbsp. Halladay's Cheddar Ale Seasoning
• 3 Tbsp. Halladay's Cheddar Ale Seasoning
• 1 cup cheddar cheese, shredded
• 4 oz. pretzels, crushed