Ingredients
-
2
-
1 1/3
-
1 1/3
-
2
-
1
-
3
-
2
-
-
-
-
-
-
-
-
Directions
Lorrie’s Dill Dip in a Bread Bowl, This recipe is from my sister, I ask her to bring it to every get-together we have It never lasts long I love it so much that I have been known to eat the bread bowl the day after a party, because that is all the guests ever leave of it It is also easy to prepare and looks really pretty on a buffet table You can make it all a day ahead and just assemble it the day you want to serve it ( We have never made it with the rye but the recipe indicates that either is called for so I assume it would be just as good), This recipe is from my sister, I ask her to bring it to every get-together we have It never lasts long I love it so much that I have been known to eat the bread bowl the day after a party, because that is all the guests ever leave of it It is also easy to prepare and looks really pretty on a buffet table You can make it all a day ahead and just assemble it the day you want to serve it ( We have never made it with the rye but the recipe indicates that either is called for so I assume it would be just as good)
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Steps
|
1
Done
|
With a Serrated Knife, Cut a Circle from the Center of One of the Loaves of Bread, Keeping Sides Intact, Trim Inside of Bread to Form Bowl. |
|
2
Done
|
Set Bread Bowl Aside and Cut All Remaining Bread, Including the Second Loaf of Bread, Into Large Bite Sized Pieces. |
|
3
Done
|
Combine Remaining Ingredients, Mix Well. |
|
4
Done
|
Just Before Serving, Fill Hollow Portion of Bread Bowl With Sour Cream Mixture. |
|
5
Done
|
Place Bread Bowl on Serving Platter and Surround It With the Cut Bread Pieces, Use the Bread Pieces as Dippers. |
