"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
round loaf of pumpernickle bread, uncut 1 container of TJMazzitti vegetable dill dip carrot sticks celery sticks grape tomatoes green and red pepper strips
Cut a round circle in the top of the bread and dig out a bowl to hold the dip. Save any bread you cut out for dipping. Make sure you do not cut through the side or bottom of the bread! Use the bread as a container for the dip, just pour dip into the hollowed out bread. Place cubes of bread and vegetables around the outside of bread for a pretty presentation. When all dippers are used you can start by taking pieces of bread off the bowl. As you get to the bottom, the bread get tastier as it soaks up the dip!!
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