Dilly Dilly Bread Dip Recipes

DILL DIP

Dill Dip image

I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips.

Provided by karen

Categories Low Protein

Time 2h5m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces light sour cream
1 cup mayonnaise (not light)
3 teaspoons dill weed (not dill seeds)
2 tablespoons dried parsley
1 teaspoon garlic powder
1 tablespoon dried onion flakes (or 1 1/2 tbsp)

Steps:

Mix all ingredients together.
Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving.
Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.

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

Ingredients

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.

DILL DIP

Dill Dip image

Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup sour cream
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
2 teaspoons dill weed
1-1/2 teaspoons seasoned salt
1 teaspoon sugar
Fresh vegetables or potato chips

Steps:

In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

DILL BREAD

Dill Bread image

This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

RYE BREAD DILL DIP

Rye Bread Dill Dip image

I found this recipe years ago in a Hidden Valley Ad and it is always a hit at parties. The blue cheese adds a nice bite in taste. I can't get the dry blue cheese anymore so I use regular dressing. This is good for those of us who have to watch the waist line at parties. Prep time does not include setting over night.

Provided by eat to lose

Categories < 30 Mins

Time 20m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 pint low-fat mayonnaise
1 pint nonfat sour cream or 1 pint low-fat sour cream
2 tablespoons dill weed
2 tablespoons dry onion flakes
2 tablespoons parsley flakes
1 package hidden valley blue cheese dressing mix (if you can find it) or 1 bottle fat free blue cheese dressing
1 jar 98% fat free dried beef (you can find it by the tuna fish in the store)
1 round loaf dark rye bread
1 loaf sliced rye cocktail bread (the other bread will be gone before the dip)

Steps:

chop the dried beef slices into 1/4 inch squares.
mix all the ingredients together.
chill over night.
cut out the center of the round loaf, tearing center into pieces large enough for good dipping, place around the base of loaf.
pour the dip into the bread bowl.
place sliced rye around with broken up rye.
serve.

Nutrition Facts : Calories 1683.3, Fat 21.8, SaturatedFat 7, Cholesterol 46.1, Sodium 3376.9, Carbohydrate 306.1, Fiber 28, Sugar 58.1, Protein 64.1

DILL DIP IN A BREAD BOWL

Dill Dip in a Bread Bowl image

Provided by Carissa Seward

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup sour cream
1 garlic clove, minced
1 tablespoon dill weed
1 tablespoon shallot, minced
1 tablespoon minced fresh parsley leaves
1 tablespoon beau monde (seasoning salt), optional
2 round bread loaves (preferably a dill/onion bread)

Steps:

Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.

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