Here’s a simple recipe to get the ball on this blog rolling!
This is my 4-3-1 dip (as the title says). I wanted to make a dipping sauce, and only had a few things to use, so I came up with something that turned out light, creamy, tangy and with a bit of a bite! You can use it for pretty much anything from veggies to bread sticks. You know, I think I’ll post a recipe for cheesy bread sticks while I’m at it! I am posting the basic bread stick recipe from “all recipes” (link posted below) with my variations in brackets.
Nikki’s 4-3-1 Dip
- 4 tbsp chunky salsa (mild,medium or hot!)
- 3 tbsp fat free/calorie wise miracle whip
- 1 tbsp mustard (any type that suits your taste will do)
- dash (1 ml) cayenne pepper
- dash (1 ml) celery salt
- mix all ingredients together, and serve chilled as dip for veggies, bread sticks, pita bread, nacho chips or whatever else you like!
Cheesy Bread Sticks
- 2 cups all-purpose flour (I used whole wheat flour)
- 2 cups shredded sharp cheddar cheese (I used 1 cup shredded marble cheddar)
- 3/4 cup margarine (fat free!)
- 1 tsp baking powder
- 1/4 tsp cayenne pepper (I bumped this up to 1/2 tsp)
- 1/2 tsp salt (I omitted this, and instead used 1/4 tsp garlic powder, and 1/4 tsp onion salt)
- 1/2 cup water
- Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, cayenne pepper, salt (or onion and garlic powder!), grated cheese and margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
- On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4-5 inch lengths. Arrange the pieces on the baking sheet. (If you want some extra flavour, you can sprinkle with any type of seasoning before putting them into the oven!)
- Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned. ( I found that I had to increase baking time to about 10-15 minutes. Since ovens are all different, just keep checking them every 5 minutes. You want them to be golden brown, and when you tap them with the back of a knife, they will sound somewhat hollow. If you want them to be slightly chewy, don’t keep them in for longer than ten minutes.)
Here’s a quick snapshot of the finished product, ready to be eaten!
(bread stick recipe and method from: www.allrecipes.com )