Round Rye And Dill Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Round loaf of rye bread. | |
| ask your baker to make | ||
| fresh same day if you | ||
| don't | ||
| make it yourself | ||
| 1 | c | Mayonaise |
| 1 | c | Sour cream |
| 1 | Dried beef, chopped up in | |
| lunch meat | ||
| section..sometimes comes | ||
| in | ||
| jars | ||
| 1 | t | Dried minced onion |
| 1 1/2 | T | Dried dill weed, about up |
| to 2 |
INSTRUCTIONS
Mix together dip ingredients. Cut off top of bread and hollow it out, leaving shell. Pour dip inside the shell just prior to serving. Dip the broken bread pieces in the dip UMMMM! Posted to Bakery-Shoppe Digest V1 #445 by Whitney@cyber-quest.com on 1997c,
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3032
Calories From Fat: 2302
Total Fat: 256.3g
Cholesterol: 755.6mg
Sodium: 582.8mg
Potassium: 1860mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 8.2g
Protein: 163.1g