Rye Bread and Dill Dip

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“This is a great dip recipe.”
READY IN:
24hrs 20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 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

  1. Mix all the above together.
  2. Refrigerate overnight.
  3. "scoop"out center to make into a bread"bowl" and break this part into bite sized pieces.
  4. Put bread"bowl" in center of platter.
  5. Put pieces around it.
  6. Put cold dip in"bowl" and serve.
  7. Best when made 24 hours ahead.

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