Rye Bread and Dill Dip
- Ready In:
- 24hrs 20mins
- Ingredients:
- 6
- Yields:
-
1 quart
ingredients
- 16 ounces sour cream
- 2 cups mayonnaise
- 4 tablespoons onion flakes
- 2 tablespoons beau monde seasoning
- 2 tablespoons dill seeds, whole
- 1 loaf rye bread (round loaf)
directions
- Mix all the above together.
- Refrigerate overnight.
- "scoop"out center to make into a bread"bowl" and break this part into bite sized pieces.
- Put bread"bowl" in center of platter.
- Put pieces around it.
- Put cold dip in"bowl" and serve.
- Best when made 24 hours ahead.
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RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.