Rye bread dip
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | carton | (8-oz) sour cream |
| 1 | tablespoon | Parsely flakes |
| 2 | tablespoons | Green onion flakes |
| 2 | teaspoons | Dill weed or seed |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| 1 | cup | Mayonnaise |
| 2 | tablespoons | Salad dressing |
| 1 | (1-lb) loaf round rye bread (unsliced) | |
Directions
Combine all ingredients & chill. Slice off top of bread loaf. Pull out bite-size pieces inside loaf to hollow it out. Put dip in center of loaf & use pieces of bread to dip with. May be made the day before.
RUTH WHITE HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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