Rye Bread Dill Dip Recipe
Servings: 12
Ingredients
- 2 T chopped onion
- 2 T dill weed
- 2 T parsley
- 2 pkg. corn bread, shredded
- 1 1/2 c. mayonnaise
- 1 1/3 c. lowfat sour cream
- 1 round loaf of light rye bread
Directions
- Mix all ingredients together; refrigerate for a couple hrs or possibly overnight. Cut out inside of loaf; set aside inner bread. Fill loaf with dill dip. Cut leftover bread into bite-size pcs and arrange around bread. It is recommended to have an extra loaf to cut up into small pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 292 | 68% |
| Total Fat 33.28g | 42% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 630mg | 26% |
| Potassium 97mg | 3% |
| Total Carbs 30.18g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.11g | 1% |
| Protein 3.61g | 6% |
