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Bread Dip Recipe

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This recipe for Bread Dip, by , is from Back to our Roots, 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!

Contributor:  
Contributor:  
Lillian Burbank

Category:
Category:

Ingredients:  
Ingredients:  
Dip:
2⅔ c. sour cream
2⅔ c. mayonnaise
4 tbsp. parsley flakes
4 tbsp. minced onions (dry, instant)
4 tsp. dill seed
4 tsp. celery salt

Bread: large pumpernickel loaf of bread

Directions:
Directions:
Make a day ahead. Mix all dip ingredients together well. Refrigerate. Take a large loaf of pumpernickel and cut the top off. Break the top into small pieces. Scoop out the bread from the middle of the loaf to make a bowl out of the bread crust. Save bread and break it up into small pieces. Arrange the pieces of bread around the bread bowl and fill the bowl with the filling. Serve.

 

 

 

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