Dill Dip in a Pumpernickel Bread Bowl
October 7th, 2010
What is not to love about dip? It is perfect for watching sporting events, for parties and having company over. I could even eat dip as a meal.
I LOVE dill. And I’ve always loved dill dip. I think pumpernickel bread is a good complement to dill. So, I combined them to make a dill dip in a pumpernickel bread bowl.
It was FABULOUS! The dip was so easy to make, but for the best results do not serve immediately. Allow to chill for several hours to help settle the flavors. The most difficult part – besides the waiting – was the judging of the dip to hollowing out ratio.
I’m submitting this recipe to the Recipe Swap – which is hosted by Alison at Prairie Story. This is great event and couldn’t be easier to enter. Plus, there are sooo many great recipes worth trying out!
- 1 cup light sour cream
- 1 cup light mayonnaise
- 1 tablespoon dill weed
- ½ teaspoon onion powder
- 1 teaspoon season salt
- 1 pumpernickel bread bowl
- Mix together all ingredients (except the bread bowl).
- Chill for at least two hours.
- Meanwhile, cut the top off the bread bowl and hollow out, making sure to tear bite-sized and rounded pieces (for dipping).
- Once dip has chilled, pour into the hollowed out bread bowl and serve with the torn pieces for dipping.