Dill Dip with Rye Bread
February 10, 2016
We’ve been enjoying this dip for years, but we simply call it “Bread Dip”. When we can get the rye bread in a shepherds loaf, we will hollow out the loaf and put the dip into the bread, which makes for a great presentation. Rye bread and dill might not be a combination that you would think to put together, but it really is excellent. This dip works great for parties and special occasions since it can be prepared ahead of time and is easy for guests to eat, even when mingling. We hope that you enjoy it as much as we do.
- 1 1/3 cups Mayonnaise
- 2 cups Sour Cream
- 2 tsp Dill Weed
- 2 tsp Accent (which is flavor enhancer, but if you can’t find it, you can leave it out)
- 2 tsp Minced Onion
- 2 tsp Parsley – dried or finely chopped
- 1 pinch of Salt
- 1 loaf Rye Bread – dark or light (If you can get shepherd’s loaf, get two loaves, one for the bowl and one for dipping)
Combine the mayonnaise, sour cream, dill weed, accent, minced onion, parsley, and salt in a large bowl. Mix well and refrigerate for at least an hour. If you’re able to get the rye bread in a shepherd’s loaf, hollow out the center of one of the loaves and put the dip in. Cut the rye bread into 1 inch squares.