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.