INGREDIENTS

INSTRUCTIONS

Breads follow: ********** * BREADS * ********** To withstand the test
of dipping, breads must be firm enough in texture to successfully
transport the dip from the bowl to the mouth. Chunks of coarser
breads, such as French, Italian, and some ryes work well, as do
toasted or dried breads. Pita bread cut into triangles and toasted is
a tasty and versatile dipper. The following recipes, Herbed Croutons
and Bread Sticks, are good for dipping. HERBED CROUTONS: Using 4 cups
of crustless bread that is fresh or one day old, cut into 2-inch
squares or tear into chunks. (You can also use cornbread.)  Gently
toss the bread chunks with 1 cup of melted butter or regular  margarine
which has been laced with the herb suggestions below. Place  on a
cookie sheet and toast in a 400 degree F. oven for 10 to 15  minutes if
a soft center is desired or for 20 to 25 minutes for  crunchier
croutons. Makes enough for about 2 1/2 cups of dip. HERB  COMBINATIONS
FOR THE ABOVE RECIPE: Variation 1: 2 Tbls Dried  Tarragon 1/2       Tsp
Onion Powder Variation 2: 2 Cloves  Crushed Garlic (Use a Press) 1/4  
Tsp       Salt Variation 3: 1  Clove Crushed Garlic 1    Tbls    
Dried Basil Grated Parmesan  Cheese for garnish. (Sprinkle over the
croutons just before  toasting.) Variation 4: 2 Tbls Italian Seasoning
Variation 5: 2 Tbls  Minced Onion 1/4       Tsp  Salt BREAD STICKS:
Melt 1/4 cup of butter or regular margarine and  mix with 1/4 tsp
garlic powder. Prepare frozen soft bread sticks  according to the
directions on the package but brush with the garlic  butter before
baking. When done, let cool for about 2 hours.  Cut  each bread stick
into 4 equal pieces. Place on an ungreased cookie  sheet and bake at
225 degrees F. for 30 minutes or until the bread  sticks are dry and
crisp. One package of frozen bread sticks makes  enough for about 2 1/2
cups of dip.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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