Yield: 24 Servings
Measure | 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 |
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