Richard's dill bread dip
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sour cream |
| ⅔ | cup | Mayonnaise |
| 1 | teaspoon | Beau Monde |
| 1 | teaspoon | Dill weed |
| 1 | tablespoon | Dried parsley |
| 1 | tablespoon | Dried onions |
| 1 | pounds | Pumpernickel bread |
| 1 | quart | Sour cream |
| 1 | quart | Mayonnaise |
| 2 | tablespoons | Beau Monde |
| 2 | tablespoons | Dill weed |
| 6 | tablespoons | Dried parsley |
| 6 | tablespoons | Dried onions |
| 5 | pounds | Pumpernickel bread |
Directions
FOR 1 POUND BREAD LOAF
FOR 5 POUND BREAD LOAF
Mix all ingredients except the bread together in a large bowl. Let blend a day before serving. When ready to serve, scoop or cut out center of bread loaf to create a bowl. Cube remaining bread to serve with dip. You may also serve with cut up vegetables.
NOTES : This yummy dip is served in the hollowed out bread loaf.
Posted to EAT-L Digest 04 Jan 97 From: Betsy Burtis <ebburtis@...> Date: Sun, 5 Jan 1997 17:56:32 -0500