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Lorries Dill Dip In A Bread Bowl

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Ingredients

Adjust Servings:
2 loaves pumpernickel bread (round and unsliced) or 2 loaves rye bread (round and unsliced)
1 1/3 cups sour cream
1 1/3 cups mayonnaise
2 tablespoons finely chopped fresh parsley
1 tablespoon grated onion
3 teaspoons chopped fresh dill or 2 teaspoons dried dill weed
2 teaspoons beau monde seasoning

Nutritional information

415.3
Calories
177 g
Calories From Fat
19.7 g
Total Fat
5.9 g
Saturated Fat
21.6 mg
Cholesterol
848.2 mg
Sodium
52 g
Carbs
5.9 g
Dietary Fiber
2.6 g
Sugars
9.2 g
Protein
82g
Serving Size

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Lorries Dill Dip In A Bread Bowl

Features:
  • Gluten Free
Cuisine:

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)

  • 40 min
  • Serves 10
  • Easy

Ingredients

Directions

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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.

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Rosemary Ablack

Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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