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Pumpernickel Bread Dip Recipe

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This recipe for Pumpernickel Bread Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Burgess
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 round breads (one to carve out, one to cut into square pieces)
16 oz sour cream
1/2 cup mayo
1/2 teaspoon celery salt or celery seed
1 teaspoon dill weed
2 teaspoons dill seed
2 teaspoons parsley
1 teaspoon garlic powder

Directions:
Directions:
Mix all ingredients together. Refrigerate overnight. Put mixture into carved out bread bowl and serve with cubed pieces of second round bread.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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