Dill Dip In Rye Bread
Description
This International bread features Mayonnaise, Sour Cream, Dill weed, Onion Flakes, Parsley Flakes. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Start the day before, or atleast early in the day to serve in the evening.
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The dry ingredients need time to soften, and get friendly.
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Mix all ingredients and refrigerate over night.
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Carve out the bread to make a bowl, saving the bread to dip into the sauce.
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When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'.
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When the pieces are gone, slice, rip, or tear the remaining crust and eat.
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We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it.
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I have served it with plain 'store bought' rye, the round loaves and with my own home made rye
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 558.4kcal
- % Daily Value *
- Total Fat 56.5g87%
- Saturated Fat 13.8g69%
- Cholesterol 40.2mg14%
- Sodium 307.6mg13%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 0.5g2%
- Sugars 4.0g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bread, cream, dill, dip, flakes, international, mayonnaise, onion, parsley, rye, sour, title, vegetarian, weed
