Health & Wellness Wednesday

Michael Bailey: Estate Planning. Interview   / Part 2 

Shanisty Ireland, Home Chef, Foodie & Lifestyle Influencer on 4th of July parties. Southern Recipe Small Batch / Recipe / Interview 

Dr. Julie Gatza: Food Safety Tips to help ensure that our outdoor festivities – as well as our food – aren’t spoiled. AbsorbAid Digestive Enzymes.  800-827-7656  Discount Code: RADIO / Interview

Jersey Joe on Food Safety. / Comments 

Benefits of Rising Early. Article / Comments 

Richard Battle Our Founding Patriots Blessed Us Greater Than Our Appreciation of Them. / Interview

John, what is up with the black Colorado license plates? / Comments 

Sunny Kutcher: Young Americans Against Socialism. / Interview   

Yesterday’s Show / Comments / Part 2 

Pump your own fuel in Oregon. Article / Comments / Part 2 

Kathy Barnette: the Grassroots Director and Advisor to the Vivek Ramaswamy 2024 Presidential Campaign. / Interview 

Warren from Cheyenne called in about yesterday’s show.

Social Media postings asking for help but want cheap help. / Comments 

James called in about yesterday’s show and cheap help. 

Yesterday’s Show. / Comments 

Patriotic Layered Bean Dip

Ingredients:
2 cans of refried beans
1 ½ cups guacamole
1 cup Greek yogurt
4 oz cream cheese, softened
3 tbsp taco seasoning
1 cup mozzarella cheese, shredded
½ can black olives
2 cups cherry tomatoes

Directions:
1. On a 12×18 tray or serving dish, spread the refried beans as your first layer.
2. In a medium bowl, whisk together Greek yogurt, cream cheese, and taco seasoning
3. Continue to spread each layer ingredient in this order: guacamole, yogurt spread, and mozzarella cheese
4. Place the olives in the left-hand corner to represent stars. Slice cherry tomatoes in half and layer them in rows to look like flag stripes.
5. Serve with blue corn tortilla chips and Southern Recipe Small Batch pork rinds.