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Make dips ahead of time

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By Susan Lowery

Here are a couple of hot and hearty dips, great for a party.

They can be made up ahead of time and kept warm in a crock-pot or chafing dish.

The Pizza Dip is an old recipe. I remember my mom serving it with breadsticks back in the early 60s.

The Reuben Dip is terrific on rye crackers or toasted party rye bread.

Enjoy!

Pizza Dip

1 lb. lean ground beef

1 medium onion, chopped

3 c. tomato sauce, pizza sauce or meatless spaghetti sauce

1T cornstarch

1 1/2 t. fennel seeds

1 1/2 t. oregano


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The Lebanon Enterprise | circulation@lebanonenterprise.com | 270-692-6026
119 S. Proctor Knott Avenue, Lebanon, KY 40033
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