Dill Dip In Rye Bread Recipe




Dill Dip In Rye Bread Ingredients

1 cup mayonnaise
1 cup sour cream
2 tbsp dill weed
2 tbsp onion flakes
2 tbsp parsley flakes

A Recipe for
Dill Dip In Rye Bread

 

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.


This Recipe for Dill Dip In Rye Bread is one of thousands in the Recipes-to-go Dip Cookbook.


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This is a recipe for Dill Dip In Rye Bread from the recipe cookbook of Recipes-to-go (Dip)


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Dill Dip In Rye Bread

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Dill Dip In Rye Bread Directions

Start the day before, or atleast early in the day to serve in the
evening. The dry ingredients need time to soften, and get friendly.
Mix all ingredients and refrigerate over night.

Carve out the bread to make a bowl, saving the bread to dip into the
sauce.

When ready to serve, put the dip inside the bread, arange the bread
pieces around the 'bowl'. When the pieces are gone, slice, rip, or
tear the remaining crust and eat.

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. I have served it with plain 'store bought'
rye, the round loaves and with my own home made rye.

Serves: 20

 

 

 

 

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Dill Dip In Rye Bread Recipe from the Recipes-To-go.com Dip Recipe Cookbook

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