Real Recipes From Real Home Cooks ®

a dilly of a dip

a recipe by
Maureen Martin
Independence, MO

I got this recipe from an old boyfriend's step mother. My recipe card is worn and yellow it's been used so often (eventually I memorized it). So very yummy!

serves About 5 Cups
prep time 30 Min
method No-Cook or Other

Ingredients For a dilly of a dip

  • 3 c
  • 16 oz
    sour cream
  • 2 Tbsp
    dill weed
  • 2 Tbsp
    dried onion flakes
  • 2
    1 lb. loaves unsliced rye bread: dark, light, or both
  • some
    cut-up raw veggies (optional)

How To Make a dilly of a dip

  • 1
    In 2 quart bowl, mix first 4 ingredients and refrigerate until cold, about half an hour.
  • 2
    Cut bread into 1" - 2" cubes. To prevent dryness, keep bread covered until ready to serve.
  • 3
    Serve dip in bowl in center of large platter with bread cubes and veggies (if used) arranged around the sides.
  • 4
    If you want to get fancy you can remove the center of one loaf, leaving sides and bottom to form a bowl. Spoon dip into new cavity in loaf and cube the bread removed in addition to the other loaf. Be sure to drape bread lightly with towel or plastic wrap to prevent dryness until ready to serve.