| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
ct |
(8-oz) sour cream |
| 1 |
tb |
Parsely flakes |
| 2 |
tb |
Green onion flakes |
| 2 |
ts |
Dill weed or seed |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
c |
Mayonnaise |
| 2 |
tb |
Salad dressing |
| 1 |
|
(1-lb) loaf round rye bread (unsliced) |
INSTRUCTIONS
Combine all ingredients & chill. Slice off top of bread loaf. Pull out
bite-size pieces inside loaf to hollow it out. Put dip in center of loaf &
use pieces of bread to dip with. May be made the day before.
RUTH WHITE HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
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