Dill Dip In Rye Bread Recipe
Servings: 12
Ingredients
- 1 c. Mayonnaise
- 1 c. Lowfat sour cream
- 2 Tbsp. Dill weed
- 2 Tbsp. Onion Flakes
- 2 Tbsp. Parsley Flakes
Directions
- Start the day before, or possibly atleast early in the day to serve in the evening.
- The dry ingredients need time to soften, and get friendly. Mix all ingredients and chill 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 pcs around the 'bowl'. When the pcs are gone, slice, rip, or possibly tear the remaining crust and eat.
- We had a bakery in Baltimore which made a great Sweedish/Onion Rye, although which was the name on the bread, they claimed which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 177 | |
| Calories from Fat 171 | 97% |
| Total Fat 19.31g | 24% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 114mg | 5% |
| Potassium 59mg | 2% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.81g | 1% |
| Protein 0.58g | 1% |
