Ingredients
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16
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1
-
3
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Dill Dip, From our church cookbook , This was a staple appetizer at our house when we grew up I don’t consider it a dill dip unless there is beau monde in it I usually use chopped onion instead of the dried onions I like the ease of that one I always decrease the beau monde by choice b/c I think it makes it too salty Don’t be afraid of the dill The combination of the ingredients does not make the dill overpowering Back home there were rye bread bowls you could hollow out and put the dip inside I take rye bread and slice into squares and/or use the rye bread squares found by the deli to eat with the dip , This was a staple appetizer at our house when we grew up I don’t consider it a dill dip unless there is beau monde in it I usually use chopped onion instead of the dried onions I like the ease of that one I always decrease the beau monde by choice b/c I think it makes it too salty Don’t be afraid of the dill The combination of the ingredients does not make the dill overpowering Back home there were rye bread bowls you could hollow out and put the dip inside I take rye bread and slice into squares and/or use the rye bread squares found by the deli to eat with the dip
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Steps
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1
Done
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Mix All Ingredients Together. |
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2
Done
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Refrigerate For at Least a Couple of Hours in an Airtight Carton For Flavors to Blend. Best If Made the Day Before Serving. |
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3
Done
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Serve in a Rye Round Bread Bowl (rip Out Pieces in the Center and Place Around the Edges of the Platter For Dipping), Raw Vegetables or Chips. |
