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!
Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
sour cream
|
|
| 30 | ml |
dill weed
|
|
| 30 | ml |
onion, dried flakes
|
|
| 30 | ml |
parsley flakes
|
|
| 1 | each |
rye bread
round loaf |
*
|
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.
