DILL DIP FOR RYE BREAD RECIPES

Name: Rye Bread Dip
Prep time: 15 min
Total time: 15 min
Yield: 1 batch, 1 serving(s)
Ingredients: 1 round loaf of milwaukee rye bread or 1 light rye bread; 1 1/2 cups mayonnaise; 1 1/3 cups sour cream; 2 teaspoons dill weed; 2 teaspoons beau monde seasoning; 2 tablespoons parsley flakes; 2 tablespoons onion flakes or 2 tablespoons onion powder

RYE BREAD DIP RECIPE - FOOD.COM

Rye Bread Dip Recipe - Food.com image

This is a good all around dip. You can use it for raw veggies, crackers, toasted rye bread or whatever you like to dip. It is an excellent party dish.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 batch, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 round loaf of milwaukee rye bread or 1 light rye bread
1 1/2 cups mayonnaise
1 1/3 cups sour cream
2 teaspoons dill weed
2 teaspoons beau monde seasoning
2 tablespoons parsley flakes
2 tablespoons onion flakes or 2 tablespoons onion powder

Steps:

Cut round top off of loaf to use for a lid.
Hollow out loaf of bread and save insides for dipping.
Mix all ingredients and pour into hollowed out loaf.
Put "lid" on and let set in refrigerator 3 or 4 hours till well chilled.
Dip insides, crackers or toasted party rye slices--use your imagination.

Nutrition Facts : Calories 636.1, FatContent 60.7, SaturatedFatContent 35.3, CholesterolContent 159.4, SodiumContent 262.1, CarbohydrateContent 18.8, FiberContent 1.8, SugarContent 14.7, ProteinContent 8.1

DILL DIP RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Dill Dip Recipe - Food.com - Food.com - Recipes, Food ... image

I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips.

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces light sour cream
1 cup mayonnaise (not light)
3 teaspoons dill weed (not dill seeds)
2 tablespoons dried parsley
1 teaspoon garlic powder
1 tablespoon dried onion flakes (or 1 1/2 tbsp)

Steps:

Mix all ingredients together.
Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving.
Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.

Nutrition Facts : Calories 79, FatContent 6.3, SaturatedFatContent 2.1, CholesterolContent 11, SodiumContent 100.5, CarbohydrateContent 4.8, FiberContent 0.1, SugarContent 0.9, ProteinContent 1

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