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| Home -> [Appetizers, Bakery, Dips & Spreads, Pastry] -> [Dill dip in rye bread Recipe] |
Dill dip in rye bread
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| Artist: |
_ |
Yield: |
20 |
| Categories: |
Appetizers, Bakery, Dips & Spreads, Pastry |
Rating: |
0 |
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Ingredients:
| 1
| cup | Mayonnaise | | 1
| cup | Sour Cream | | 2
| tbsp | Dill weed | | 2
| tbsp | Onion Flakes | | 2
| tbsp | Parsley Flakes |
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Procedures:
| 1 | Start the day before, or atleast early in the day to serve in the evening. | | 2 | The dry ingredients need time to soften, and get friendly. | | 3 | Mix all ingredients and refrigerate over night. | | 4 | Carve out the bread to make a bowl, saving the bread to dip into the sauce. | | 5 | When ready to serve, put the dip inside the bread, arange the bread pieces around the "bowl". | | 6 | When the pieces are gone, slice, rip, or tear the remaining crust and eat. | | 7 | We had a bakery in baltimore that made a great sweedish/onion rye, although that was the name on the bread, they claimed that there was nothing special about it. | | 8 | I have served it with plain "store bought" rye, the round loaves and with my own home made rye |
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