INGREDIENTS:Pasta Dippers
12-16 oz. pasta, cooked al dente, rinsed in cold water, drained well—try farfalle, mini lasagna, bucatini
8 eggs, beaten
1 ½cups milk
1 lb. dry breadcrumbs
Dipping Sauce
2 lbs, 8 oz.white processed American cheese or white Extra Melt cheese, shredded
2 cups milk
3 oz. diced onion
2 Tbsps. minced garlic
1 Tbsp.Italian herb seasoning
½ tsp. hot pepper flakes, crushed
8 oz. frozen chopped spinach, thawed, squeezed dry
1/3 cup chopped pimentosDIRECTIONS:1. To Fry Pasta: Preheat fryer. Beat together eggs and milk. Dip pasta shapes in egg wash, then in dry breadcrumbs to coat. Deep-fat fry until golden and crisp. Drain on paper towels. Reserve until service.
2. To Make Sauce: In a steamer melt cheese with milk, onion, garlic and seasonings. Stir in spinach and pimento. Heat to 160°F. (or transfer to a 350°F oven and bake 15 to 20 minutes to desired temperature.)
3. Serve hot, with crispy pasta chips, or try a variety of dippers like breadsticks, bagel chips, pita wedges or flat breads.SERVINGS:12 servings