| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Large; round unsliced loaf of any style; Rye, Sourdough,etc.. |
| 1 1/3 |
c |
Sour cream |
| 1 1/3 |
c |
Mayonnaise |
| 2 |
tb |
Finely chopped fresh parsley |
| 2 |
tb |
Grated onion |
| 3 |
ts |
Chopped fresh dill leaf or 2 tsp. dried dill weed; (Do not use dill seed) |
| 2 |
ts |
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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