I’m giving you two recipes this week. Enjoy.
Lighter Baked Potato Dip
16 oz. light sour cream
1/2 cup light mayonnaise
4 oz. shredded Cheddar cheese (may use 2% milk cheddar)
4 scallions, finely chopped
6 slices bacon, cooked crisp and crumbled
Mix and refrigerate at least 2 hours or overnight. Serve with chips or raw vegetables.
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Parris Island Pecan Rice
1 cup uncooked rice
2 cups chicken broth
1/2 cup chopped onion
1/2 cup chopped pecans
1 cup frozen green peas, thawed
Combine rice, broth and onion and cook for about 20 minutes until rice is done. Fold in peas and pecans and serve.
