Recipe - Chili Artichoke-Cheese Dip

30 Thin slices bacon; (about 1
pound)
30 Whole grissini; (long thin
breadsticks)
1/3 cup Firmly packed light brown
sugar
3 tablespoon Pure chili powder;
(preferably new mexican*)

* Kitchen Market 8884684433

Preheat oven to 350 degrees.

Let bacon stand at room temperature to soften slightly, about 10 minutes.
Wrap one bacon slice gently in a spiral around each breadstick and arrange
on a tray. Breadsticks may be wrapped 4 hours ahead and chilled, covered.

In a shallow dish long enough to fit breadsticks stir together sugar and
chili powder until combined well, pressing out any lumps with the back of a
fork. Alternatively, sugar mixture may be forced through a small sieve into
a bowl and returned to dish.

Roll each breadstick gently in mixture, coating bacon well, and arrange
about 1/2inch apart on rack of a broiler pan.

Bake breadsticks 20 minutes, or until coating is caramelized and bacon is
deep golden. Loosen breadsticks gently from rack with a metal spatula and
cool until firm enough to pick up, 10 to 15 minutes. Bacon will become
crisp and breadsticks will harden as they cool.

Serve breadsticks at room temperature.

Yield: 30 hors d'oeuvres

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9035

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998