227g Summer Fresh Artichoke & Asiago Dip
400g Puff pastry package
Serve with other Summer Fresh dips
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Unroll one sheet of dough and brush with 2/3 of the dip, top with second sheet of dough. If dough is too sticky to cut place in fridge for 10 min to chill.
- Measure 1” increments along the long edge and slice dough into strips (a pizza cutter works best). Holding each end of a strip, twist several times and then place back onto the baking sheet pressing ends down to hold its shape.
- Brush each twist with remaining dip. Bake for 25-28 minutes until puffed and golden brown.
Tip: You can also try different shapes like braids and knots. For the braid, cut strips 1½“wide, then cut that into thirds, ½” wide, leaving one end intact not cutting all the way through. Fold over the outside strips into the middle, alternating from side to side, press ends together to hold shape during baking. Continue to step 4.
Recipe compliments of Summer Fresh