B-L-T Dip

** 1 lb bacon
** 2 tomatoes, ripe, diced
** 1 c sour cream
** 1 c mayonnaise

Fry the bacon very crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well. Just before serving, fold in tomatoes and stir gently until well distributed.

Baba Ganouj (Tangy Eggplant Dip)
** Yield: 6 sandwiches
** 2 md eggplants
** 2 tb tahini
** 2 garlic cloves, pressed
** 1 juice of 1 lemon
** 2 tb chopped fresh parsley (opt)
** 1/2 ts salt
** 1 black pepper to taste

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

Bacon-Cheese Dip

** 1/2 c sour cream
** 1/4 lb cheese, roquefort
** 3 oz cream cheese
** 1/4 ts tabasco sauce
** 4 sl bacon cooked crisp
** 1 sm garlic cloves diced
** 1/4 ts celery seed, whole

Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yields 1-1/2 to 2 cups.

Plant remedies known to help you fight disease and infections the natural way.