Ingredients

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• Donair Dipping Sauce:
  3 tbsp (45 mL) sweetened condensed milk
  4 tsp (20 mL) white vinegar
  1/4 tsp (1 mL) garlic powder
  1/4 tsp (1 mL) onion powder
  1/4 tsp (1 mL) salt
  
  English Muffin Garlic Fingers:
  2 tbsp (30 mL) butter, at room temperature
  1 tsp (5 mL) olive oil
  2 cloves garlic, minced
  1/4 tsp (1 mL) garlic powder
  Pinch each salt and pepper
  1/2 cup (125 mL) shredded mozzarella cheese
  2 tbsp (30 mL) grated Parmesan cheese
  2 Ben’s^® English Muffin Plain, split 

Directions

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1. Donair Dipping Sauce: Stir together sweetened condensed milk, white vinegar, garlic powder, onion powder and salt. Cover and refrigerate for at least 30 minutes.
2. English Muffin Garlic Fingers: Preheat oven to 425˚F (220˚C). Stir together butter, oil, garlic, garlic powder, salt and pepper; spread over each English muffin half. Transfer to parchment paper¬–lined baking sheet. Sprinkle mozzarella and Parmesan over top; bake for 4 to 6 minutes or until bubbly and golden.
3. Cut each English muffin into 4 fingers. Serve with sauce for dipping.

Tip: Spike Donair Sauce with 1 tbsp (15 mL) sriracha hot sauce if desired.

Made With

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