3/4 cup creamy peanut butter
5 ounces cream cheese, softened
1 jar (8 ounces or 1 cup) pineapple preserves
1/3 cup milk
1 teaspoon Worcestershire sauce
Dash hot pepper sauce (optional)
1 can (7 ounces) refrigerated breadstick dough (6 breadsticks)
5 rich round crackers, crushed
Cut-up vegetables such as carrots and celery, or fruit such as
apples and pears, for dipping
Combine peanut butter and cream cheese in large bowl until well
blended. Stir in preserves, milk, Worcestershire sauce and hot
pepper sauce, if desired. Spread in 8- or 9-inch glass pie plate.
Cover with plastic wrap and refrigerate until ready to serve.
Preheat oven to 375°F. Cut each breadstick in half crosswise; place
on ungreased baking sheet. Make 3 slits in one short end of each
breadstick half to resemble fingers. Cut small piece of dough from
other short end; press dough piece into "hand" to resemble thumb.
Bake 8 to 10 minutes or until golden brown.
Just before serving, sprinkle dip with cracker crumbs; serve with
breadstick hands, vegetables and fruit. Garnish as desired.