Dill Dip (Served In Pumpernickel Loaf) - cooking recipe
Ingredients
-
2 (8 oz.) pkg. sour cream
1 (32 oz.) jar Kraft mayonnaise
1/4 c. dried parsley flakes
1/4 c. dried whole dill weed
1/4 c. instant minced onion
1/4 c. Beau Monde seasoning
2 lb. round loaf of pumpernickel bread
Preparation
-
Mix
all
ingredients together.
This needs to
sit
in refrigerator
for
at
least 3 hours
(preferably
overnight). Take a 2 pound round loaf of pumpernickel bread and
hull
out the center of the loaf.
Cut this center portion of
the
loaf into bite size cubes and place around the loaf.
Now
fill the loaf with
the dill dip.
Use bread cubes to dip.
I
usually buy an extra 1 pound loaf to cube ahead of time and place in a Ziploc bag.
This
will
serve a large crowd.
Garnish with a sprig of fresh dill.
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