2 cans (5 oz. size) vienna sausages (14 sausages)
28 cubes (1 inch each) white bread
1/4 c. (1/2 stick) melted butter
1/4 c. grated Parmesan cheese
14 cherry tomatoes
blue cheese dip (below)

Cut Vienna sausages in half, crosswise, and set aside. Brush bread cubes with melted butter and sprinkle with Parmesan cheese.

Prepare skewers: Spear one vienna sausage half on wooden 8 inch cocktail skewer. Spear one bread and press next to sausage; follow with second sausage half and bread cube.

Repeat on remaining skewers. Shortly before serving, preheat oven to broil. Place skewers on baking sheet and put under broiler; broil until bread is browned, turning once (about 2 minutes)

Remove from oven. Spear end of each skewer with cherry tomato. Serve with Blue Cheese Dip. Yield: 14 kebabs.

BLUE CHEESE DIP:

1/4 lb. blue cheese
1/2 c. dairy sour cream
2 tbsp. dry sherry
1 tsp. Worcestershire sauce

Crumble blue cheese and gently blend in sour cream and sherry; add Worcestershire sauce. Serve in bowl surrounded with kebabs.