Dill Dip In A Bread Bowl

Russ Myers


This dill dip is polite, yet ruthlessly efficient at what it does — delicately seasoned with a bit of parsley and a touch onion warming the background, it’s a dip where the freshness of dill dominates

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3 Cups


15 Min


No-Cook or Other


1 large
round unsliced loaf russian rye bread or other round loaf
1 1/3 c
sour cream
1 1/3 c
2 Tbsp
finely chopped fresh parsley
2 Tbsp
grated onions
3 tsp
chopped fresh dill leaf or 2 teaspoons dried dill weed (do not use dill seed)
2 tsp
beau monde seasoning (available in most supermarkets)

Directions Step-By-Step

With serrated knife, cut circle from center of bread, keeping sides intact: trim inside of bread to form bowl.

Set bread bowl aside and cut remaining bread (part cut from center) into large, bite size pieces.

Set aside
Combine sour cream, mayonnaise, parsley, onion, dill and Beau Monde.

If you used dried dill weed, refrigerate dip overnight to let flavors develop and mingle
Fill hollow portion of bread with sour cream mixture just before serving.

Place bread bowl on serving plate and surround it with cut bread pieces

Use bread pieces as dippers
I usually double the amount of dip and use two loaves of bread, one for the "bowl" and the other to cut up in pieces.

The dip is also good with assorted raw vegetables

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom