This recipe sounded so familiar to me that I dug out an old recipe card from years ago and the only difference between this and my card was instead of Accent my recipe called for the equal amount of Lowry's seasoned salt. And my card suggests you make it at least a few hours but even better, the day before serving to allow the different flavors to meld together.

It's an awesome veggie dip but I see no reason why you couldn't add the left-over bread squares from the hollowed out loaf to your veggie platter. I also recall serving it in a red cabbage hollowed out and all the other veggies amidst the extra red cabbage leaves.

All your recipes sound delicious Carol - makes me wish we could all come!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />