Dough Knots with Sour Cream-and-Jam and Pesto Alfredo Dips
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2310
- Total Fat
- 102
- Saturated Fat
- 55
- Carbohydrates
- 286
- Dietary Fiber
- 14
- Sugar
- 39
- Protein
- 62
- Cholesterol
- 264
- Sodium
- 3633
- Total: 30 min
- Active: 30 min
Ingredients
Sour Cream-and-Jam Dip:
8 ounces cream cheese, cold
1/2 cup sugar
1/2 cup heavy cream, cold
8 ounces sour cream
1/2 cup grape jam or fig jam
Pesto Alfredo Dip:
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups grated Parmesan
4 tablespoons pesto
12 pizza dough knots, warmed
12 garlic knots, warmed
Directions
- For the sour cream-and-jam dip: Combine the cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat on medium speed to combine. Add the cream and mix on medium low until thick and creamy, scraping down the sides of the bowl to ensure a smooth texture. Fold in the sour cream.
- Transfer the cream cheese mixture to a serving bowl and cover the top evenly with the jam. Refrigerate until ready to serve.
- For the pesto alfredo dip: Add the butter, cream, salt and pepper to a saucepan over medium heat. Bring the mixture to a boil, stirring frequently, then lower the heat and simmer for 10 minutes.
- Whisk in the Parmesan and cook until the cheese melts, another 3 minutes. Remove from the heat and stir in the pesto.
- Serve the warmed knots with cool sour cream-and-jam dip and hot pesto alfredo dip.