Dill Dip (Served in Pumpernickel Loaf)
Dill Dip (Served In Pumpernickel Loaf) is an moderately easy dinner. Made with 2 (8 oz.) pkg. sour cream, 1 (32 oz.) jar kraft mayonnaise, 1/4 c. dried parsley flakes, 1/4 c. dried whole dill weed and 1/4 c. instant minced onion, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Ingredients together.
This needs to in refrigerator least 3 hours
(preferably overnight). Take a 2 pound round loaf of pumpernickel bread and out the center of the loaf.
Cut this center portion of loaf into bite size cubes and place around the loaf.
Fill the loaf with the dill dip.
Use bread cubes to dip.
Usually buy an extra 1 pound loaf to cube ahead of time and place in a Ziploc bag.
Serve a large crowd.
Garnish with a sprig of fresh dill.
π· Perfect Pairings
Complete your meal with these
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