Dill Dip in Rye Bread

Makes 20

ingredients

1 C Mayonnaise
1 C Sour Cream
2 tb Dill weed
2 tb Onion Flakes
2 tb Parsley Flakes

directions

Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night.

Carve out the bread to make a bowl, saving the bread to dip into the sauce.

When ready to serve, put the dip inside the bread, arange the bread pieces around the ’bowl’. When the pieces are gone, slice, rip, or tear the remaining crust and eat.

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. I have served it with plain ’store bought’ rye, the round loaves and with my own home made rye.

Source: Massimo Paolini

reviews

by Emily, September 22, 2009

Excellent version of the traditional Dill Bread Dip. I love the parsley and onion addition. It adds some dimension. I just used lipton onion soup mix as my "onion flakes" Because that stuff is so potent I cut back to only 1 tbsp of onion:)