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Dill Dip in a Bread Bowl Recipe

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This recipe for Dill Dip in a Bread Bowl, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Watson
Added: Tuesday, March 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lg round unsliced Russian rye bread or other round loaf
3 tsp chopped fresh dill leaf OR 2 tsp dried dill weed
1 1/3 C sour cream
1 1/3 C mayonnaise
2 tbsp finely chopped fresh parsley
2 tbsp grated onion
2 tsp Beau Monde seasoning

Directions:
Directions:
With serrated knife, cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl. Set bread bowl aside and cut remaining bread (part cut from center) into large, bite-size pieces. Set aside.
Combine cour cream, mayo, parsley, onion, dill and Beau Monde. If you use dried dill weed, refridgerate dip overnight to let flavors develop and mingle.
Fill hollow portion of bread bowl with cour cream mixture just before serving. Place bread bowl on serving plate and surround it with cut bread pieces. Use bread as dippers.

Personal Notes:
Personal Notes:
Use dill weed, not dill seed!
I usually double the amount of dip and use two loaves of bread; one for the bowl and the other to cut up in pieces. The dip is also good with assorted raw vegetables.

 

 

 

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