Tarragon Bread Dip - cooking recipe

Ingredients

3 ounces cream cheese, softened
1 garlic clove, minced
3 tablespoons white onions, chopped
1 bunch parsley, chopped
1/4 teaspoon tarragon
1/2 teaspoon salt
1 pinch white pepper
3 tablespoons white vinegar
1 cup mayonnaise
1 loaf sourdough bread, solid round loaf, NOT sliced

Preparation

Process all ingredients (except mayonnaise and bread) in a food processor.
Fold in mayonnaise.
Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
Cut off the top 1/3 of the bread loaf.
Hollow out the bread loaf using a small knife or by tearing out with your hand, leaving about 1/2\" of bread for the bowl.
Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
Fill the hollowed out crust with the dip.
Place on the center of a tray with the bite-sized bread around the edges.
I double (and sometimes triple) the dip recipe for parties and buy an extra loaf of sourdough to cut up for dipping.