Dill Dip In A Bread Bowl Recipes

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LORRIE'S DILL DIP IN A BREAD BOWL



Lorrie's Dill Dip in a Bread Bowl image

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)

Provided by Old widow

Categories     < 30 Mins

Time 20m

Yield 1 bread bowl, 10-15 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.
  • Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
  • Combine remaining ingredients, mix well.
  • Just before serving, fill hollow portion of bread bowl with sour cream mixture.
  • Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.

Nutrition Facts : Calories 415.3, Fat 19.7, SaturatedFat 5.9, Cholesterol 21.6, Sodium 848.2, Carbohydrate 52, Fiber 5.9, Sugar 2.6, Protein 9.2

DILLY DILLY BREAD DIP



Dilly Dilly Bread Dip image

I have been making this Dill dip recipe for years.I have tweaked it. I once used the bread bowl,but I always ran out of bread to dip.This is expected to be at my family Christmas party every year.I love dill paired with marbled rye and Pumpernickel bread. Enjoy!!

Provided by Nor Mac

Categories     Other Appetizers

Time 5m

Number Of Ingredients 9

1 marbled round rye bread cubed
1 pumpernickel round bread- cubed
2 c sour cream
2 c hellman's mayonaise
2 Tbsp dried onion
5 -8 Tbsp dill weed ( add dill a little at a time. taste in between adding the dill. i like a lot of dill weed in my dip. make it your own.)
1 tsp lawry's seasoning salt
2 Tbsp dried parsley
Note make 1/2 the recipe for a smaller crowd. i like to have extra for left overs, ha ha

Steps:

  • 1. Cut up and cube breads and put in large ziploc style bags to keep fresh before serving.
  • 2. mix all ingredients together in a bowl and refrigerate over night,or at least 6 hours. You want the flavors to meld together.
  • 3. Place bowl in center of platter. Place cubed bread around bowl on platter.
  • 4. If you want to use a bread bowl. Cut opening in top of bread, to the size of the dip bowl you are using. Place dip bowl inside the bread. This way if you need more bread for the dip. You can cut it up as the party goes along. Also the dip won't saturate in to the bread bowl.

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