| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
24 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sour cream |
| 2/3 |
c |
Mayonnaise |
| 1 |
ts |
Beau Monde |
| 1 |
ts |
Dill weed |
| 1 |
tb |
Dried parsley |
| 1 |
tb |
Dried onions |
| 1 |
lb |
Pumpernickel bread |
| 1 |
qt |
Sour cream |
| 1 |
qt |
Mayonnaise |
| 2 |
tb |
Beau Monde |
| 2 |
tb |
Dill weed |
| 6 |
tb |
Dried parsley |
| 6 |
tb |
Dried onions |
| 5 |
lb |
Pumpernickel bread |
INSTRUCTIONS
FOR 1 POUND BREAD LOAF
FOR 5 POUND BREAD LOAF
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
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”