2 cups shredded extra-sharp cheddar cheese
1/2 cup butter, chilled, cut up
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2 tablespoons sliced almonds
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup sliced fresh chives
1/4 cup chopped fresh basil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon pepper
1/4 teaspoon salt
1. Heat oven to 400°F. Pulse cheese, butter and 1/2 teaspoon salt in food processor until well-blended. Add flour; pulse until dough just begins to form. Shape into flat round; cover and refrigerate 1 to 2 hours or until firm enough to roll.
2. To form toes, roll about 1 teaspoon dough 1 1/2 inches long and 1/2 inch thick. Place on parchment paper-lined baking sheet; press half of a sliced almond on one end for toenail, shaping dough slightly to form toe shape. Repeat with remaining dough. Freeze 30 minutes, until firm.
3. Bake 10 to 12 minutes or until golden brown. Cool on wire rack 15 minutes.
4. Meanwhile, combine all dip ingredients in small bowl. Serve with slightly warm or room temperature toes.
5 dozen appetizers; 1 cup dip
PER APPETIZER (WITH DIP): 55 calories, 4.5 g total fat (2 g saturated fat), 1.5 g protein, 2 g carbohydrate, 10 mg cholesterol, 75 mg sodium, 0 g fiber