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Dill Dip in Rye Bread


Saved in 8 recipe boxes and 7 cookbooks
Dill Dip in Rye Bread Dill Dip in Rye Bread

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Yield

20

servings

Prep

10

min

Cook

0

min

Ready

10

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 cup mayonnaise
1 cup sour cream
2 tablespoons dill weed
2 tablespoons onion, dried flakes
2 tablespoons parsley flakes
1 each rye bread
round loaf
*
* not incl. in nutrient facts

Directions

Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night.

Carve out the bread to make a bowl, saving the bread to dip into the sauce.

When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat.

First published: last updated: 2015-02-09

Comments

 

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 7378% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 1%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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