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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