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HUMMUS
(Greek Garbanzo Bean Dip)
Raphaela Goodwin
1 (6-oz.) can garbanzos 1 tsp. ground cumin
(drained) ¼ c. lemon juice
2-3 cloves garlic 1-2 tsp. Oriental sesame oil
½ c. packed fresh parsley Salt and pepper to taste
Toss garbanzos, garlic, parsley, cumin, lemon, oil, salt and pepper in
food processor. Whirl till smooth. Great with pita triangles, water crack-
ers, crusty bread or carrots.

- · BACON,FLAVORED DIP MIX
Laura Sapko
2 T. instant bacon bits 1 T. instant minced onion
1 tsp. instant beef bouillon 1/s tsp. minced garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto
a 6-inch square of aluminum foil and fold to make airtight or Ziploc bag.
Store in a cool, dry place and use within 6 months. Makes 1 package
(about 3 tablespoons) of mix. Bacon Flavored Dip: Combine 1 cup of
sour cream and package of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip. Variations: Substitute 1 cup yogurt, 1 cup
cottage cheese or 1 (8-ounce) package of s~ftened cream cheese for
sour cream.

LORY'S DIP
Jeanne Wadsworth
1 avocado 1 tomato, chopped
1 (8-oz.) pkg. cream cheese ¼ c. scallions, chopped
1 T. lemon juice ½ c. cheese, grated
1-2 T. chopped jalapeiio 1 sm. can sliced olives
Salt and pepper to taste 1 bag tortilla chips
1 c. shredded lettuce
Mash avocado and mix with cream cheese. Add the lemon juice and
jalapeno. Salt and pepper to taste. Place the shredded lettuce on a
dinner plate. Spread avocado mixture on top. Layer with chopped toma-
toes, scallions, cheese and olives. Serve with tortilla chips. This recipe
was given to me by my friend;- Lory. Hence the name Lory's Dip. I have
since passed this recipe on to another friend (also Lori) but she calls
it ~'Jeanne's Dip." Whatever the name, it's delicious.

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