Recipe: Stuffed Bread Dip

Recipes using Tones Dill Weed

Ingredients in Stuffed Bread Dip

• 8 ounce sour cream
• 2 tablespoons dried minced onion
• 2 teaspoons dried dill weed
• 2 teaspoons Beau Monde (Spice Island) seasoning
• 1 cup mayonnaise
• 2 teaspoons dried parsley flakes
• 1 round loaf pumpernickel bread, unsliced

To Make Stuffed Bread Dip

1. Thoroughly mix sour cream and mayonnaise.
2. Add onion, dill weed, Beau Monde seasoning, and parsley to sour cream mixture; mix thoroughly.
3. Refrigerate mixture 3 to 4 hours or longer.
4. cut center out of bread and break center into bite size pieces.
5. Before serving, mix dip thoroughly.
6. Put dip into hollowed out pumpernickel bread.
7. Place on serving plate and put broken bread pieces from center around the sides.