| 1 | Using 4 cups of crustless bread that is fresh or one day old, cut into 2-inch squares or tear into chunks. |
| 2 | (you can also use cornbread). |
| 3 | Gently toss the bread chunks with 1 cup of melted butter or regular margarine which has been laced with the herb suggestions below. |
| 4 | Place on a cookie sheet and toast in a 400 °F. |
| 5 | Oven for 10 to 15 minutes if a soft center is desired or for 20 to 25 minutes for crunchier croutons. |
| 6 | Makes enough for about 2 ?cups of dip. |
| 7 | Herb combinations for the above recipe: variation 1: 2 tbls dried tarragon ?tsp onion powder variation 2: 2 cloves crushed garlic (use a press) ?tsp salt variation 3: 1 clove crushed garlic 1 tbls dried basil grated parmesan cheese for garnish. |
| 8 | (sprinkle over the croutons just before toasting). |
| 9 | Variation 4: 2 tbls italian seasoning variation 5: 2 tbls minced onion ?tsp sal |
