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, .