Makes 12 to 16 servings
|3/4||cup creamy peanut butter|
|5||ounces cream cheese, softened|
|1||cup pineapple preserves|
|1||teaspoon Worcestershire sauce|
|Dash hot pepper sauce (optional)|
|1||can (7 ounces) refrigerated breadstick dough (6 breadsticks)|
|5||rich round crackers, crushed|
|Cut-up vegetables such as carrots and celery, or fruit such as apples and pears, for dipping|
- Combine peanut butter and cream cheese in large bowl until well blended. Stir in preserves, milk, Worcestershire sauce and hot pepper sauce, if desired. Transfer to serving bowl or spread in 8- or 9-inch glass pie plate. Cover with plastic wrap; refrigerate until ready to serve.
- Preheat oven to 375°F. Cut each breadstick in half crosswise; place on ungreased baking sheet. Make 3 slits in one short end of each breadstick half to resemble fingers. Cut small piece of dough from other short end; press dough piece into "hand" to resemble thumb. Bake 8 to 10 minutes or until golden brown.
- Just before serving, sprinkle dip with cracker crumbs; serve with breadstick hands, vegetables and fruit. Garnish as desired.
|Serving Size:||1/12 of total recipe (1/2 breadstick plus about 1/4 cup dip) (without vegetable or fruit dippers)|
|Saturated Fat||4 g|
|Total Fat||14 g|
|Calories from Fat||44 %|
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