Richard's dill bread dip

24 Servings

Ingredients

Quantity Ingredient
⅔ cup Sour cream
⅔ cup Mayonnaise
1 teaspoon Beau Monde
1 teaspoon Dill weed
1 tablespoon Dried parsley
1 tablespoon Dried onions
1 pounds Pumpernickel bread
1 quart Sour cream
1 quart Mayonnaise
2 tablespoons Beau Monde
2 tablespoons Dill weed
6 tablespoons Dried parsley
6 tablespoons Dried onions
5 pounds Pumpernickel bread

Directions

FOR 1 POUND BREAD LOAF

FOR 5 POUND BREAD LOAF

Mix all ingredients except the bread together in a large bowl. Let blend a day before serving. When ready to serve, scoop or cut out center of bread loaf to create a bowl. Cube remaining bread to serve with dip. You may also serve with cut up vegetables.

NOTES : This yummy dip is served in the hollowed out bread loaf.

Posted to EAT-L Digest 04 Jan 97 From: Betsy Burtis <ebburtis@...> Date: Sun, 5 Jan 1997 17:56:32 -0500

Related recipes