Parmesan Garlic Bites with Alfredo Dip Recipe

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Max Moore Modified: March 22, 2022
Parmesan Garlic Bites with Alfredo Dip Recipe

How To Make Parmesan Garlic Bites with Alfredo Dip

Light and buttery dough is the best base for these tasty parmesan and garlic bites. The alfredo dip gives them an even creamier and cheesier taste.

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes

Serves:

Ingredients

For Dough:

  • cupswarm water
  • 2tbspsugar
  • 1tbspyeast
  • cupsflour
  • 1tspsalt

For Bites Topping:

  • ¼cupbutter,melted
  • ¼cupparmesan
  • 1tspgarlic salt

For Alfredo Dip:

  • ½cupbutter
  • 2cupsheavy whipping cream
  • 1tspgarlic powder
  • ¼tspsalt
  • ¼tspblack pepper
  • 1tspItalian seasoning
  • 1cupparmesan cheese,grated

Instructions

  1. Preheat oven to 425 degrees F. To make the dough, in a stand mixer using the dough hook, add warm water, yeast and sugar. Allow the yeast to proof for 5 minutes.

  2. Add the flour and salt and mix until the dough forms into a ball and is smooth. Let rest for 10 minutes.

  3. Roll the dough out into a large square about half an inch thick. Cut the dough into 1 inch squares.

  4. Place the squares onto a greased baking sheet. Allow to raise for another 10 minutes. Bake for 15 minutes or until lightly golden brown.

  5. As soon as they come out of the oven, brush with melted butter and sprinkle with parmesan and garlic salt mixture.

  6. To make the alfredo sauce, in a medium saucepan, melt the butter on medium heat. Whisk in the heavy cream, garlic powder, salt, pepper, italian seasoning, and parmesan. Allow to simmer for 15 minutes to thicken. Serve warm with the bites.

Nutrition

  • Calories: 213.80kcal
  • Fat: 14.70g
  • Saturated Fat: 9.14g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 4.06g
  • Polyunsaturated Fat: 0.58g
  • Carbohydrates: 15.55g
  • Fiber: 0.65g
  • Sugar: 1.65g
  • Protein: 5.16g
  • Cholesterol: 45.78mg
  • Sodium: 155.35mg
  • Calcium: 106.36mg
  • Potassium: 49.76mg
  • Iron: 0.35mg
  • Vitamin A: 140.31µg
  • Vitamin C: 0.14mg
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