STYLETHREAD -- LET'S TALK SHOP!

This super-easy BLT dip is one of my all-time favorites and it has hundreds of rave reviews on allrecipes. It should be perfect as a july appetizer -- just keep it on ice. This gives you about 3 cups of dip so you may need to double the recipe. link to recipe on site

INGREDIENTS:
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. Serve with crackers, chips, and raw veggies for dipping.



And I'll always recommend this favorite:

Basil Brie in Pastry
Prep: 20 min
Bake: 25 min
Cool: 30 min

2 tbsp grated Parmesan cheese
2 tbsp finely chopped fresh or 2 tsp dried basil leaves (I use dried, btw)
1 round (14 ounces) brie cheese
1/2 package (17 1/4 ounce size) frozen puff pastry (1 sheet), thawed (I use Pepperidge Farm brand)
Assorted crackers and fresh fruit

Heat oven to 400. Grease cookie sheet. In small bowl, mix parmesan cheese and basil.

With a large knife, cut brie in half horizontally. Sprinkle basil mixture evenly over cut surface of bottom layer. Reassemble cheese round.

Roll the thawed pastry into rectangle, 15 x 9 ", on lightly floured surface. Cut out 2 circles, one 8 1/2" and one 6". Place cheese on center of large circle. Bring pastry up and over cheese, pressing to make smooth and even. Brush the top edges of this pastry lightly with water. Place 6" circle on top, and press lightly around edge to seal.

Bake about 25 mins or until golden brown. Cool on cookie sheet on wire rack 30 mins before serving. Serve with crackers.

I love that BLT dip Christine posted.  I've made that a ton of times for parties, and it always goes over really well.  The best part is, it's super easy to make!