Parmesan Straws with Artichoke Lemon Dip are a delicious appetizer combination for any event
Our Let’s Dine at Downton Abbey event kicked off with a flourish. If you’ve never had cheese straws, you’re in for a treat. These Parmesan Straws are a savory, buttery, crisp pastry that pairs with a variety of dips. They are equally good all on their own. Great as a pairing with wine and cocktails. The Artichoke Lemon Dip is a creamy dip with a nice burst of lemon flavor. It would also be great served on crackers or as a spread for bruschetta.
If you’re curious about the other appetizer pictured above, check out my post for Goat Cheese & Fig Sandwiches on Raisin Bread.
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Ingredients
Parmesan Straws
- 1 cup grated parmesan divided
- 3/4 cup all purpose flour
- a pinch of salt
- a pinch of cayenne pepper
- 3 1/4 tablespoon unsalted butter
- 1 egg lightly beaten
Artichoke Lemon Dip
- 1 14 ounce can of artichoke hearts packed in water, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup packed grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 clove garlic minced (about 1 teaspoon)
- 1/2 teaspoon fresh black pepper
- 1/4 teaspoon salt
- 8 ounces cream cheese room temperature
- 3 to 4 tablespoons fresh lemon juice
Instructions
Parmesan Straws
- Preheat oven to 400 degrees. Lightly grease a large baking sheet.
- Put 3/4 cup grated Parmesan into a mixing bowl. Sift in flour and add salt and cayenne. Stir to combine.
- Crumble in the butter and rub with your fingertips until you have a breadcrumb texture. Stir in the egg and form the dough into a ball with your hands.
- On a lightly floured surface, roll out the dough into a rough square shape about 1/4 inch thick. Cut into 1/2 inch wide strips, about 4 inches long (or you can make them longer, if you prefer fewer longer straws.)
- Gently transfer to the baking sheets and sprinkle with remaining grated Parmesan. Bake for 10-15 minutes, until golden. Transfer to a wire rack and cool.
- Serve with Artichoke Lemon Dip, or dip of your choice.
Artichoke Lemon Dip
- Put the drained artichokes hearts, parsley, Parmesan, lemon zest, garlic, salt & pepper into a food processor. Pulse a few times until a paste forms. You should still be able to make or bits of parsley and lemon. Don’t over process.
- Place the cream cheese in a medium sized bowl. Add the artichokes/parsley mixture and the lemon juice. Stir until well blended. Add more salt & pepper and lemon juice to taste. Garnish with a few fresh leaves or parsley or ribbons of lemon zest.
Jessica
I would love to try these.