Recipe - Richards Dill Bread Dip

FOR 1 POUND BREAD LOAF
2/3 cup Sour cream
2/3 cup Mayonnaise
1 teaspoon Beau Monde
1 teaspoon Dill weed
1 tablespoon Dried parsley
1 tablespoon Dried onions
1 pound Pumpernickel bread

FOR 5 POUND BREAD LOAF
1 qt Sour cream
1 qt Mayonnaise
2 tablespoon Beau Monde
2 tablespoon Dill weed
6 tablespoon Dried parsley
6 tablespoon Dried onions
5 pound Pumpernickel bread

Mix all ingredients except the bread together in a large bowl. Let blend a
day before serving. When ready to serve, scoop or cut out center of bread
loaf to create a bowl. Cube remaining bread to serve with dip. You may also
serve with cut up vegetables.

NOTES : This yummy dip is served in the hollowed out bread loaf.

Posted to EATL Digest 04 Jan 97

From: Betsy Burtis ebburtis@IX.NETCOM.COM

Date: Sun, 5 Jan 1997 17:56:32 0500