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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpernickel Bread with Dill Dip Recipe

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This recipe for Pumpernickel Bread with Dill Dip is from The Brown Family Cookbook Project, 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:  
1 6oz. carton sour cream,
8 oz. mayonnaise,
3T parsley flakes (dried),
3T. dry onions minced,
3T. dill weed,
3 t. beaumonde,
1 loaf round pumpernickel bread
Directions:
Directions:
Mix all ingredients together except bread. Cut off top of bread and scoop out bread. Break bread into bite size pieces and put in zip lock back to serve with dip. Fill cavity of bread with all the ingredients mixed above. Place bread pieces around for dipping.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30-40 mins.
Personal Notes:
Personal Notes:
Mama gave me this recipe a long long time ago. It was one of her favorites to take to gatherings.

 

 

 

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