RYE BREAD BOAT DIP - BRENDA BAILEY

INGREDIENTS:

1 large Rye Round Bread (not sliced)
1 smaller Rye Round Bread
1 lb. of Sour Cream
1 1/2 cups of mayonnaise (Hellman's)
1 package of dried beef
1 large TBSP. of beaumonde
1 large TBSP of Dillweed
1 tsp. minced onion ` garlic salt to taste

DIRECTIONS:

Hollow out the large bread
CUT rest of bread into small squares/cubes for dipping
RINSE dried beef and cut into small pieces
COMBINE ingredients
Don't fill hollowed out bread until time to serve

3 PARTY DIPS using PULSES (beans, chickpeas, lentils. etc.)

PULSES: the edible seeds of various crops

 (as peas, beans, or lentils) of the legume family

2016 is the YEAR of the PULSE!!

Pulses are a great tasting addition to any diet. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

CRAB RANGOON DIP

Ingredients:

2 cups crab meat
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp lemon juice

Directions:

1. Soften the cream cheese in the microwave for about a minute.

2. Chop your green onions. Add them and your two cups of crab meat .

3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.

4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or crackers