Dill Dip In Rye Bread Recipe
Recipe Ingredients
1 cup mayonnaise
1 cup sour cream
2 tbsp dill weed
2 tbsp onion flakes
2 tbsp parsley flakes
Recipe Preparation
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.
We had a bakery in Baltimore that made a great Sweedish/Onion Rye,
although that was the name on the bread, they claimed that there was
nothing special about it. I have served it with plain 'store bought'
rye, the round loaves and with my own home made rye.
Servings: 20
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This Dill Dip In Rye Bread Recipe is one of our Dip Recipes, which came to us from our own collection and open source collections. It goes without saying that, as we have more than 50,000 recipes in our cookbook it is not possible to prepare every recipe in the collection, so please take care, and double check everything and plan carefully. If you spot any mistakes, please let us know.
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