Another cutesy Halloween treat! This time, these came from the Cooking Club magazine. I kept the recipe as is, but changed the dip up some.
Please note: The recipe says it makes 5 dozen toes. Ours were ~1 1/2" long and we only got like 40.
Official warning: If you are on a diet please shield your eyes. I have my own growing thighs to worry about, I can't be held responsible for your undoing too.
2 cups extra sharp cheddar cheese, shredded
1/2 cup (1 stick) butter, cubed
1/2 tsp salt
1 1/4 cups flour
1/2 cup sour cream
2 Tbsp mayonnaise
1/2 tsp dried basil
1 Tbsp lemon juice
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
Pulse cheese, butter, and salt in a food processor until well-blended. Add the flour and blend until a dough forms. Form dough into a disc, wrap in plastic wrap, and refrigerate for an hour until firm.
Remove dough from the refrigerator and shape into toes, making about 1 1/2 inch long, by 1/2 thick. Press a sliced almond onto the tip for a nail, and use a spoon to press "knuckle creases" into the dough. Place on a parchment lined baking sheet and freeze for 30 minutes, until firm.
Heat the oven to 400° and bake 10-12 minutes until golden brown (I checked the bottoms because the tops didn't brown.)
To make the dip, simply combine all of the ingredients and stir well. Serve chilled dip with warm or room temperature toes.
YUM! The toes were deliciously cheesy and soft on their own, but the dip definitely kicks it up a notch! I'm not sure if it's the fresh garlic or the lemon juice, but there is a definite tangy, biting punch that is enjoyable for your taste buds! You can't help but giggle when you're munching these down - they really do look like little toes!