A recipe from my mother that was always at our family's BBQ's and gatherings. You don't have to do the bread bowl, but it's highly recommended, especially with Rye bread. It tastes delicious and tastes like home...
Ingredients:
Sour Cream
Mayo
Dill Weed (1 tsp?)
Dill Seed (1/2 tsp?)
Celery Salt (1/2 tsp?)
1 tsp onion soup mix (Lipton)
1 clove fresh minced garlic
Round loaf bread (Rye, Pumpernickel or Sourdough)
Extra loaf bread or veggies for dipping
Sorry, this recipe doesn't have exact measurements, it's from an old hand written recipe card of my mother's- everything is "to taste".
Highly recommended to make the dip 1 day ahead of time as it tastes better after sitting.
Mix equal amounts of mayo and sour cream, maybe a little less mayo. Mix in all other ingredients until it tastes good to you. Remember, start off with less than you think, you can always add more, you can't remove!
Refrigerate for at least 1 hour, but best overnight.
Cut out the inside of a round loaf of bread, to make a bread bowl to put dip in. Cube up extra bread for dipping, or serve with veggies. Our family always used Rye or Pumpernickel, its goes best with the dill!
Recipe Borrowed From:
Nancy Gremmo
Comments