Summer Barbecuing

(Fresh Vegetable Dip with Dill)

This is exceptionally good with lamb but also incredible with chicken or fish.

· 1/2 cup fresh lemon juice

· 1 cup vegetable oil

· 1 single bag (.oz) Fresh Vegetable Dip with Dill

· 1 teaspoon minced garlic

Mix the marinade, add meat or vegetables. Let it marinate as long as you want then grill accordingly.

Menu Suggestions:

· Lamb chops, marinated and grilled served with a platter of potato salad, blanched asparagus and endive.

· Chunks of boneless, skinless chicken breasts marinated with zucchini chunks, yellow peppers and cherry tomatoes. Skewer and grill. Serve with a cold rice salad.

Vegetable Pizza

(Fresh Vegetable Dip with Dill)

Easy entertaining for lunch or hors d’ oeuvres. A great use for those late summer vegetables.

· 1 tube crescent rolls

· 8 oz. cream cheese, at room temperature

· 1/2 cup mayonnaise

· 1 (.8oz) package of Fresh Vegetable Dip with Dill

· Assorted vegetables, chopped such as: broccoli, green onions, colored sweet peppers, shredded carrots, seeded tomatoes

· 1-2 cups finely shredded cheese

Mix together cream cheese, mayonnaise and Fresh Vegetable Dip with Dill. Chill for several hours or overnight. Before serving, open and unroll the crescent rolls. Press into a pan (10 x13 rectangular on is easiest) and seal the perforations to form a solid crust. Bake at 400 degrees for 10 degrees for 10 minutes. Cool completely. Spread with cheese mixture, layer an arrangement of vegetables and top with cheese. Cut into squares to serve.