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Bread Bowl Dip - Rye Bread Dip Recipe

Course Appetizer

Ingredients

  • 16 ounces (2 cups) sour cream
  • 2 cups mayonnaise
  • 3 teaspoons dry minced onion
  • 3 teaspoons dill weed
  • 3 teaspoons dried parsley
  • 1 teaspoon beau monde seasoning*
  • 2.5 ounces dried beef**
  • 1 unsliced round loaf of rye bread
  • 1 unsliced round loaf of pumpernickel bread

Instructions

  1. Combine sour cream, mayonnaise, onion, dill, parsley, and beau monde.

  2. Chop dried beef into small pieces and add to dip mixture.

  3. Cover and refrigerate 10-12 hours prior to serving.

  4. Cut the top of one of the loaves of bread, making a hole.  Save the piece(s) you cut out to use for dipping.

  5. Cut (or rip) the pieces from inside the first loaf into chunks as well as the remaining loaf. Place dip into hollow in the first loaf.

  6. Dip bread chunks and enjoy!

Recipe Notes

*This is a unique seasoning that I have never used in anything but this dip, feel free to leave it out if you don't feel like buying it just for this - or if you can't find it. If you're going to make this a few times a year as I do, it's probably worth it.


**Feel free to adjust the amount of dried beef you add. I don't like a lot in my dip, but it definitely adds to the flavor. Vegetarians can leave this out - it will taste slightly different, but still be delish.