- Servings: 12
|1 pkg||Refrigerated Breadstick Dough|
|½ pkg||40 % Less Sodium Taco Seasoning Mix|
|1 cup||Mexican Blended Shredded Cheese|
|16 oz||Sour Cream|
|¾ cup||Salad Shrimp, thawed and drained|
|½ pkg||40% Less Sodium Taco Seasoning Mix|
|⅓ cup||Fresh Finely Chopped Cilantro|
Heat oven to 375 F. Spray a large cookie sheet with nonstick cooking spray. In a quart size ziptop bag, pour in 1/2 of taco seasoning mix. Unroll dough; separate into 12 breadsticks. Place one breadstick at a time in the ziptop bag and shake to cover with taco seasoning. Shake off excess. Place breadsticks 1 inch apart on sprayed cookie sheet. With finger, firmly press dough to make indentation lengthwise down center of each breadstick. Place shredded cheese in indentation. Bake at 375F for 12-17 minutes or until edges are golden brown and cheese is melted. Remove from oven and serve warm with dip.
Directions for dip
In a small bowl, combine sour cream, remainder of taco seasoning mix, cilantro, and shrimp. Mix well and chill dip while the cheesesticks are cooking.
Place dip in center and place cheesesticks around dip. Makes 12 appetizers.