Richard’s Dill Bread Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 24 | Servings | |
INGREDIENTS
| 2/3 | c | Sour cream |
| 2/3 | c | Mayonnaise |
| 1 | t | Beau Monde |
| 1 | t | Dill weed |
| 1 | T | Dried parsley |
| 1 | T | Dried onions |
| 1 | lb | Pumpernickel bread |
| 1 | qt | Sour cream |
| 1 | qt | Mayonnaise |
| 2 | T | Beau Monde |
| 2 | T | Dill weed |
| 6 | T | Dried parsley |
| 6 | T | Dried onions |
| 5 | lb | Pumpernickel bread |
INSTRUCTIONS
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@IX.NETCOM.COM> Date: Sun, 5 Jan 1997 17:56:32 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 243
Total Fat: 27.6g
Cholesterol: 35.1mg
Sodium: 1122.9mg
Potassium: 323.4mg
Carbohydrates: 66.6g
Fiber: 7.5g
Sugar: 5.2g
Protein: 11.3g