Mix mayonnaise, sour cream, ham, beau monde, dried onion, dill and garlic. Chill.
Hollow out uncut bread; keep broken pieces. Pour dip into bread and serve with bread pieces.
In blender cream cottage cheese until smooth.
Add onion soup mix,
dill weed, lemon juice and Beau Monde spice.
Blend until mixed well.
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde (TM) seasoning, dill, and dried parsley. Chill before serving.
Mix together all ingredients.
Refrigerate at least 1 hour before serving.
(Beau Monde seasoning made by Spice Islands.)
Combine all the ingredients up until the bread, in a medium bowl and mix well.
Cover and place in fridge overnight.
to serve, cut a slice off the top of the bread and remove as much of the bread that you can into bite size pieces.
Place chilled dip inside the bread and surround the loaf with remaining bread ,fresh veggies, whatever you like.
In medium mixing bowl, blend together cheese, water and Beau monde.
In seperate small bowl, crush herbs together with your hands.
Mix herbs into cheese, making sure mixture is well combined.
Refrigerte overnight.
Serve with wheat crackers or celery.
Stir all ingredients together and let set overnight.
Take top off bread.
Tear out bread in bite-size pieces to dip.
Place dip inside shell at last minute.
Mix all together and let blend overnight.
Use with vegetables for dip or follow out pumpernickel round loaf of bread; fill with dip.
Tear up bread you removed from center into dipping pieces. Very good.
Mix all ingredients.
Let set overnight.
Scoop out large pumpernickel or rye bread (round loaf).
Fill hollowed out bread with dip.
Use as a vegetable or bread dip.
Combine all ingredients.
Chill for a minimum of 3 hours. Hollow out bread; pour dip into bread.
Cut up remaining bread into chunks; use for dipping.
Delicious!!
Make 24 hours ahead.
Blend all ingredients but the bread. Refrigerate overnight.
Before serving, cut slice from top of bread and tear out center int bite sized pieces. Fill centers with dip.
Place in center of tray and surround with the center pieces. To eat, dip bread pieces into dip.
Combine all ingredients.
Chill several hours.
Makes an excellent bread dip or for chips.
Mix mayonnaise, sour cream and all spices.
Blend well. Hollow out middle of bread, leaving a bit in the bottom.
Pour dip mixture into bread.
Bread removed from center may be torn up and used with the dip.
Process chipped beef until finely chopped.
Combine with all other ingredients (except the bread) and mix well.
Hollow out the loaf of bread by cutting off the top and pulling out dipping size pieces and placing them on a serving platter around the outside of the bread.
Cut the top like you would cut a jack-o-lantern at an angle so that you can replace the top and it won't fall in.
Rub butter or margarine on the inside of the bread before you fill it so the dip will not seep through.
Fill it up with the dip and dig in!
Blend and chill.
Serve in a hollowed out loaf of bread.
Dip the bread pieces.
Mix ingredients.
Hollow out a round loaf of rye bread.
Cube the insides and fill the hole with dip.
Put cubes around outside of loaf.
Mix first 7 ingredients thoroughly; let set overnight.
To serve, carve out round bread.
Place dip inside.
Serve with the remaining bread and vegetables.
Saute mushrooms in 3 tablespoons of the margarine and remove the mushrooms; set aside.
Add remaining margarine to the skillet and saute the chicken until brown.
Sprinkle with Beau Monde seasoning while browning.
Add green onions, wine, and tarragon.
Simmer over low heat for 30 minutes or until tender.
Remove chicken to a serving platter.
Stir in the sour cream and mushrooms into the sauce in the pan.
Pour over the chicken and serve with rice or noodles.
Cut French Loaf Lengthwise.
Butter each side of the bread with the butter.
Sprinkle each with Beau Monde Spice and Garlic Powder.
Bake for about 7-9 minutes 350 degrees
**Please note that I just use Country Crock butter from the tub and sprinle the spices on the bread. The receipe needed measurements so they are approximate.**.
Mix several hours before serving. Serve with crackers or thin sliced bread or toast.
Beau Monde is a Spice Island product.