Side Pannel
Dips Info (6 of 9)
Ingredients List
- More information on DIPS fol
- (This is part 6 of 9)
Directions
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.
**********
* 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.
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