Sunday, October 28, 2007

Witch's Broomstick Breadsticks & Spinach Dip

One of the things that is so fun about hosting a Halloween party is that creativity is very welcome and a little whimsy is encouraged. I tried to embrace this by finding a fun recipe that incorporated some haunting themes.

I searched around the web and found a really cute idea (don't recall where) to make crisp breadsticks that looked like broomsticks. I paired this with a creamy spinach dip- because green gooey dishes are great on All Hallows Eve!

The breadsticks were tasty, though time consuming to make. I would make them again as normal breadsticks if I used sesame seeds. They were a little bland as made, but were a great side with the flavorful dip. And all the babies in attendance loved them! They were hard enough that they didn't break off in large, choke-hazard pieces but soft enough that they could eventually gnaw off small amounts. They were also the perfect size for pint sized fists.

Witch's Broomstick Breadsticks

  • 1 Package Dry Yeast (.25 oz)
  • 1 C. Warm Water
  • 3 C. Flour
  • 2 Tbsp. Olive Oil
  • 1 tsp. Sugar
  • 3+ Tbsp. Olive Oil
  • Kosher Salt

  1. Dissolve yeast and sugar in the warm water and let it sit for a few minutes until slightly frothy.
  2. In a warmed Kitchen Aid bowl, pour in yeast mixture. Add in 1 1/2 cups of flour, salt, 2 T of oil. Mix together until dough starts to come together.
  3. Continue to add in flour until dough is no longer sticky to the touch. Take the dough ball and place it in a greased bowl. Cover and let rise for about 45 minutes.
  4. Preheat oven to 350 degrees.
  5. Pour remaining olive oil on a large cookie sheet, or 2 medium cookie sheets.
  6. Take small balls of dough off the large ball and roll about 4/5 out in your hands to make the broomstick handle. On the last 1/5, smoosh the dough flat and wide for the broom bristles. With a sharp knife, cut the dough into 4 or 5 "fingers," twirling each bristle to keep it separate.
  7. Place each breadstick on the cookie sheet, dredging each side in the oil to mostly coat the dough.
  8. When all the broomsticks are formed, sprinkle generously with the kosher salt.
  9. Bake for 20-25 minutes until browned. Remove from oven and cook on racks.

Creamy Spinach Dip
  • 1 10 oz. Package Frozen, Chopped Spinach
  • 1 C. Sour Cream
  • 1 C. Mayonnaise
  • 2 Stalks Green Onions, chopped
  • 1 tsp. Lemon Juice

  1. Thaw, cook, and drain the spinach. Allow it to cool.
  2. Combine all ingredients.
  3. Let sit for at least 1 hour in the fridge for flavors to blend. Serve with bread chunks, breadsticks, or crackers.

1 comment:

Anonymous said...

Those breadsticks are such a cute idea!