Shelly's Recipe

CREAMY ARTICHOKE DIP WITH PECORINO-BLACK PEPPER BREADSTICKS

Category: Dips - Hot

1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray

Preheat oven to 350.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm. Serves 6

NOTE: To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

Pecorino-Black Pepper Breadsticks
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/4 cup whole wheat flour (about 1 1/4 ounces)
1/4 cup grated fresh pecorino Romano cheese
3/4 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
5 tablespoons water
1 teaspoon extra virgin olive oil
Cooking spray

Preheat oven to 450.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cheese, baking powder, and pepper in a medium bowl. Add 5 tablespoons water and oil; stir until dough forms. Turn dough out onto a floured surface; knead lightly 4 or 5 times. Divide dough into 18 equal portions, shaping each portion into an 8-inch rope. Place ropes on a baking sheet coated with cooking spray.

Bake at 450 for 10 minutes or until bottoms are golden brown. Remove from oven; cool on a wire rack. Serves 6

NOTE: You can bake these ahead of time, cool completely, and store at room temperature for up to two days.