Ingredients

Yield: 120 bread sticks (60 servings of 2 each), 2 cups dip

For bread sticks:
1 1/2 cup warm water
1 tablespoon yeast
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon seasoning salt
3 to 3 1/2 cups flour
1/4 cup melted butter or margarine
1/2 cup Parmesan cheese

Seafood dip:
1 can shrimp, crab or clams (drained — save juice)
1 tablespoon onion powder
2 8-ounce packages cream cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Dash of Worcestershire sauce

Directions

Preheat oven to 400 degrees. Place lukewarm water and a pinch of sugar in a 2-quart bowl. Sprinkle yeast over top of water and wait a few minutes for yeast to work back to the surface of the water. Add honey, salt, seasoning salt and 1 cup flour. Mix well. Add 2 more cups flour. Dough should be kneadable but slightly sticky. Knead for a few minutes, adding a little flour as possible. Let rest for about 10 minutes. Then press into a jelly roll pan. Pour melted butter over the top and sprinkle with Parmesan cheese. Cut into ministicks with a pizza cutter 10 to 12 strips across and about 12 down. Let rise 20 to 30 minutes till doubled. Bake 10 to 15 minutes, until golden brown.

For dip: Combine all ingredients and mix well. Add reserved juice if too thick. Serve with mini-bread sticks or use as a filling in minipastry puffs.

Each serving (2 each) of bread sticks contain 20 calories, 1 g fat, 3 g carb, 26 mg sodium, 1 mg cholesterol.

Each serving (1 tablespoon) dip contains 57 calories, 6 g fat, 1 gm carb, 53 mg sodium, 23 mg cholesterol.