Yield: 8 Servings
Measure | Ingredient |
---|---|
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 |
1 cup | Mayonnaise |
2 tablespoons | Salad dressing |
1 \N | (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, .