Viewing post #1219996 by vic
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For those holiday parties coming up, here's a great dip recipe.
HOLIDAY BREAD DIP
(NOTE: this recipe makes 2 quarts. For a small group, cut ingredients in half)
1 large round loaf Jewish or onion rye bread
(You can also use pumpernickel)
1 16-oz. carton sour cream
1 48-oz. jar mayonnaise
1/4 cup dried parsley flakes
1/4 cup Beau Monde seasoning
1/4 cup dried whole dill weed
1/4 cup dried minced onion
fresh parsley sprigs for garnish
Scoop out center portion of bread, leaving crust intact.
Tear removed portion into bite-sized pieces and set aside.
Combine next six ingredients, mixing well. Pour dip into
cavity of bread. Garnish with parsley sprigs and serve
with reserved pieces of bread.
YIELD: 2 quarts dip
I prefer the pumpernickel bread myself. Beware: this stuff is addictive!