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Cheesy Garlic Twists
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Cheesy Garlic Twists with Cream Cheese Dip

Servings 12 Sticks

Ingredients

Twists Ingredients

  • 2 1/4 Cups All Purpose Flour
  • 1 Tbs Baking Powder
  • 1/2 Tsp Salt
  • 6 Tbs Unsalted Butter Separated, 2Tbs Cold, 4Tbs Softened
  • 4-5 Tbs Boiling Water
  • 2/3 Cup Milk
  • 1 - 1 1/2 Cup Shredded Sharp Cheddar Cheese
  • 2 Tbs Grated Parmesan Cheese
  • 2 Cloves Garlic minced
  • 1 Tsp Dried Parsley

Dip Ingredients

  • 4 Oz Cream Cheese softened
  • 2 Tbs Cold Milk
  • 2 Tbs Sour Cream
  • 1/2 Tsp Garlic Salt
  • 1/2 Tsp Dried Parsley
  • Dash Dried Basil
  • Fresh Parsley or Basil for Garnish

Instructions

Twists Instructions

  • Preheat oven 375°
  • Prepare cookie sheet with cooking spray
  • In a large bowl, whisk together the flour, baking powder and salt
  • Cut in 2 tablespoons of unsalted butter
  • Stir milk and cheddar cheese into the flour mixture
  • Beat mixture with the dough attachment of a mixer while adding boiling water
  • Beat until well blended and forming a ball of dough
  • In a small bowl, mash the remaining butter with garlic, parsley and parmesan to make a spread
  • Divide dough ball in half. Set one half aside
  • Sprinkle surface with flour
  • Roll one of the dough halves into a rectangle, approximately 12” x 7”
  • Spread half of the butter spread over the dough
  • Cut the dough into 6 equal strips
  • Fold each strip in half, with the spread facing inside, and twist
  • Repeat with the dough that has been set aside
  • Bake on the center rack for 13-15 minutes
  • Cool on sheet on wire rack for 5 minutes, then remove from pan

Dip Instructions

  • In a medium bowl, mash together the cream cheese and sour cream with a fork
  • Slowly add milk to cream cheese mixture while mashing
  • Stir in seasonings
  • Garnish with a sprig of fresh parsley or basil, if desired

Notes

The more cheese the better, for me. So I made this with the max amount - maybe even extra. You can go much lighter and it will still be cheesy!
When adding the boiling water to make the dough, add 2 or 3 tablespoons while mixing. Add the additional 1 or 2 as needed.
Sometimes the dough does not blend as perfectly as the last time, don’t be afraid to take what has formed already and knead it in your hands while adding the crumbles that wouldn’t incorporate. Then return it back to the mixer and add another tablespoon of boiling water. This always works for me.
When baking the twists, do not judge the readiness by color as they do not brown until they’ve been overcooked. The twists may still look like dough when done. Test for doneness by touching.
The garlic flavor is not overwhelming, add more garlic if a very garlic-y twist is desired.
When adding the milk to the dip, do so very slowly, 1 TBS at a time, while mashing. The milk will not blend if it is just dumped in,
Recommended to serve the twists warm and the dip cold for the best result.
Refrigerate twists and dip in airtight containers for up to one week.