Roquefort Cheese Holiday Dip
|Sour cream||2 Cup (32 tbs)|
|Dehydrated cream of leek soup||1 7⁄8 Ounce|
|Crumbled roquefort cheese||3⁄4 Cup (12 tbs)|
|Pie crust mix||10 Ounce|
|Sesame seeds/Paprika||1 Teaspoon|
Combine sour cream, soup mix, and Roquefort cheese; mix well.
Chill 2 hours.
Meanwhile, prepare pie crust as directed on package for mix- ing.
Divide pastry in half; shape each half into ball.
Roll each out on lightly floured surface to 9-inch square.
Cut each square into strips (approximately 1/2 x 4").
Place strips on ungreased baking sheet.
Twist each strip.
Sprinkle end of each strip with sesame seeds or paprika.
Bake in hot oven (425° F.) about 8 minutes or until lightly browned.
Serve pastry strips with dip.
(Makes about 6 dozen pastry twists and about 3 cups dip.)