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Ingredients
- 1 Round loaf of rye bread - unsliced
- 1 cup (carton) sour cream
- 2/3 cup mayonnaise
- 1 t. Beaumonde spice
- 1 t. dill weed
- 1 t. dry onion flakes
- 1 t. parsley flakes
- Mix and chill everything except bread.
Preparation
Step 1
Cut the top off the bread. Pull the top and center of the bread apart into bite size pieces, making a well in the bread. Fill the well of the bread with the dip (make the dip at least a couple hours before using). Set the bread on a platter big enough to arrange the bite size pieces around the loaf and serve.
You may want to double the dip recipe to have more dip to refill the bread.