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Dill Dip In A Bread Bowl

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CATEGORY CUISINE TAG YIELD
Dairy, Grains 1 Servings

INGREDIENTS

1 Large, round unsliced loaf
of any style Rye
Sourdoughetc..
1 1/3 c Sour cream
1 1/3 c Mayonnaise
2 T Finely chopped fresh parsley
2 T Grated onion
3 t Chopped fresh dill leaf or 2
tsp. dried dill weed Do
not use dill seed
2 t Beau Monde seasoning
Available in most
supermarkets

INSTRUCTIONS

From FOOD EDITORS' FAVORITES TREASURED RECIPES  Makes approximately 3
cups  With serrated knife, cut circle from center of bread, keeping
sides  intact; trim inside of bread to form bowl. Set bread bowl aside
and  cut remaining bread (part cut from the center) into large,
bite-size  pieces. Set aside. Combine sour cream, mayonnaise, parsley,
onion,  dill and Beau Monde. If you use dried dill weed refrigerate dip
overnight to let flavors develop and mingle. Fill hollow portion of
the bread bowl with sour cream mixture just before serving. Place
bread bowl on serving plate and surround it with cut bread pieces.  Use
bread as dippers. Note: Double the amount of dip and have two  loaves
of bread,or a variety of bread with one loaf being the bowl  and the
other cut up into pieces for dipping. The dip is also great  with fresh
veggies. When the dip runs out you can then cut the bread  bowl into
pieces making sure some of the dip is on each piece and the  eat it
also.  Posted to Bakery-Shoppe Digest V1 #439 by "Marguerite C, Turner"
<ritat@2xtreme.net> on Dec 5, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2392
Calories From Fat: 1568
Total Fat: 177.5g
Cholesterol: 533.3mg
Sodium: 2732.7mg
Potassium: 1412.5mg
Carbohydrates: 86.1g
Fiber: <1g
Sugar: 29.8g
Protein: 116.3g


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