1 sheet frozen puff pastry, thawed according to package directions
½ cup grated Parmesan Cheese
½ cup grated Asiago Cheese
¼ teaspoon salt
1/8 teaspoon ground black pepper
¾ cup mayonnaise
¾ cup sour cream
1 Tablespoon fresh lemon juice
¼ cup oil packed sun-dried tomatoes, drained and chopped
2 Tablespoons minced fresh basil
Adjust oven racks to upper middle and lower middle positions. Preheat oven to 425 degrees. On a sheet of parchment paper, unfold puff pastry and sprinkle with cheeses and salt and pepper. Top with an additional sheet of parchment paper and press with a rolling pin until puff pastry is about a 10″square. Remove top parchment and cut pastry into ¾ inch strips. Twist strips gently and lay 1″ apart on parchment paper. Bake 10 minutes moving from middle bottom rack to upper middle rack half way through cooking. Cool 5 minutes and serve warm.
In a medium sized bowl, combine all ingredients and refrigerate at least 4 hours or overnight. Serve with cheese straws.