#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3588 - Dr. Pepper BBQ Sauce

(by Shirley McNevich)

2 1/2 cups Dr. Pepper soda
1 cup Heinz ketchup
1/2 cup canola oil
1/2 cup lemon juice
1/4 cup dried minced onions
2 tsp. salt
1 tsp. garlic powder
1 tsp. fresh ground black pepper
1 tsp. basil
1/4 tsp. Tabasco sauce

In a blender add Dr. Pepper, ketchup, canola oil, lemon juice, dried minced onions, salt, garlic powder, black pepper, basil and Tabasco sauce--blend for 2 minutes. You can store leftover sauce in a glass jar with a lid but keep it refrigerated and shake it well before using.