Pepperoni Dip

By AnnaMaria507

Ingredients

• Dip
• 1 (8 oz) package cream cheese, softened
• 1 (12 oz) ctn sour cream
• 1 tsp horseradish
• 1 stick pepperoni
• Bread
• 2 loaves soft rye, no seeds, unsliced

Preparation

Step 1

Dip
Peel the skin off of the pepperoni. Grind the pepperoni in a blender, pretty finely ground. Mix all of the dip ingredients together. Chill. It is best if made a day ahead of time to age, but also good right after it is made.
Bread
Take one loaf of rye and cut the center out to make a bowl to hold the dip. Take the berad that you removed from the first load and break it into bite-sized pieces. Break the whole second loaf up the same way. Arrange the bite-sized pieces around the loaf with the dip on the serving dish.