Bread Bowl Dip
By Susan52
Rate this recipe
4.5/5
(13 Votes)
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Ingredients
- 1 pint (16 ounces) sour cream
- 1 1/3 cups mayonnaise
- 2 tablespoons dried dill weed
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried minced onions
- 1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup)
- 2 (1 pound each) round pumpernickel breads
Details
Servings 4
Preparation time 5mins
Adapted from mrfood.com
Preparation
Step 1
In a medium-sized bowl, mix all ingredients together except breads. Cover and refrigerate at least 1 hour.
Slice top off 1 bread and hollow out bread shell. Pour dip mixture into hollowed-out shell. Cut second bread and top of first one into 1-inch chunks and use for dipping.
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