Crab And Cheese Dip
|Neufchatel cheese||4 Ounce|
|Shredded cheddar cheese||2 Ounce|
|Lemon juice||1 Teaspoon|
|Tabasco sauce||2 Drop|
|Half and half||3 Tablespoon|
|Canned crabmeat||7 Ounce, drained (1 Can)|
|All purpose flour||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs), softened|
|Shredded sharp cheddar cheese||2 Ounce|
|Egg||1 , beaten|
|Parmesan cheese||1 Cup (16 tbs), grated|
Mix together all ingredients for Crab & Cheese Dip and chill.
To make Cheese Twists, sift dry ingredients into a bowl.
Blend in margarine; add cheese.
Beat egg yolk with 1 tablespoon water, add to mixture and mix to form a dough.
Knead lightly; chill 30 minutes.
Preheat oven to 350F (175C).
Grease two baking sheets.
Roll out dough to a rectangle 1/4 inch thick.
Brush with beaten egg, sprinkle with Parmesan cheese and cut in strips 1/4 inch wide and 4 inches long.
Twist the two ends of each strip and place them on prepared baking sheets.
Bake 10 to 12 minutes or until golden brown.
Cool on a wire rack and serve with Crab & Cheese Dip.
The dip can be garnished with a sprig of fennel, if desired.