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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumpernickel Bread Dip Recipe

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This recipe for Pumpernickel Bread Dip is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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