YOGURT DIP:

1 medium ripe avocado, halved, pitted and peeled

1/2 cup plain Greek yogurt

1/4 cup minced fresh cilantro

Juice of 1 medium lime

Salt and pepper to taste

TACO BITES:

6 ounces Wood River Creamery Chipotle Garlic cheese, shredded (approx. 1 1/2 cups)

1/3 cup canned black beans, rinsed and drained

1/3 cup fresh or frozen corn, thawed

1/3 cup canned petite diced tomatoes with basil, garlic & oregano

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

30 wonton wrappers

3/4 cup dry breadcrumbs

Olive oil

YOGURT DIP:

Place avocado, yogurt, cilantro, and lime juice into a food processor.

Cover the food processor and process the ingredients until smooth.

Season the mixture with salt and pepper to taste.

Transfer the dip to a bowl.

Cover the bowl and refrigerate the dip for at least 30 minutes.

TACO BITES:

Heat oven to 425°F.

Line a 15 x 10-inch baking pan with parchment paper.

In a large bowl, combine cheese, black beans, corn, tomatoes, garlic powder, and paprika.

Keep wonton wrappers covered with plastic wrap and a damp towel.

Place a tablespoonful of cheese filling into the center of one wrapper.

With the wrapper in a diamond shape, fold the bottom point over the filling.

Fold the side points toward the center over the filling.

Moisten the remaining point with water; roll up tightly to seal.

Repeat the previous step with the remaining wrappers and filling.

Place breadcrumbs into a medium, shallow bowl.

Brush bites with water, letting any excess water drip off.

Coat with breadcrumbs, shaking off any excess coating.

Place bites on the prepared pan.

Drizzle with olive oil.

Bake for 10-12 minutes or until golden brown.

Serve warm with yogurt dip.

Recipe provided courtesy of Wisconsin Cheese. Photo courtesy of Dairy Farmers of Wisconsin.