Dill weed dip in pumpernickel

1 Servings

Ingredients

Quantity Ingredient
8 ounces Sour cream
2½ cup Mayonnaise
2 tablespoons Parsley flakes
2 tablespoons Beau Monde seasoning
2 tablespoons Dill weed
2 tablespoons Instant minced onion
1 dash Garlic powder
1 dash Pepper
1 large Round loaf of pumpernickel bread

Directions

Combine all ingredients, mixing well. Chill 1 hour. Scoop out center of bread, leaving crust intact. Pour dip into cavity in bread; serve with bread pieces for dipping

Recipe by: Fare Share Recipe Newsletter April, 1980 Posted to TNT Recipes Digest by Nancy Pallotta <nancee@...> on Mar 06, 1998

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