|1 carton||(8-oz) sour cream|
|1 tablespoon||Parsely flakes|
|2 tablespoons||Green onion flakes|
|2 teaspoons||Dill weed or seed|
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion powder|
|2 tablespoons||Salad dressing|
|1||(1-lb) loaf round rye bread (unsliced)|
Combine all ingredients & chill. Slice off top of bread loaf. Pull out bite-size pieces inside loaf to hollow it out. Put dip in center of loaf & use pieces of bread to dip with. May be made the day before.
RUTH WHITE HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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