This recipe brings back good memories of when I was a young girl and easily impressed. When I saw this dip mounded up in a hollowed out round loaf of rye bread, with the chunks of bread nestled around it to eat with the dip, I thought it was incredibly exotic and stylish. It’s still a hit at parties. For those of you who are low-carbing, there is low carb rye available through the bakery at Low Carb Connoisseurs (http://www.low-carb.com). I cut the crust off and sliced it into finger shapes. If I were making this for a party where “civilians” (non-low-carbers) were going to be present, I would buy a round loaf of rye bread and use it as the container and offer both the full carb and low carb options to our dippers.
- 1 Tbsp. parsley flakes
- 1 Tbsp. dried onion flakes
- 1 tsp. dill seed
- 1 tsp. Beau Monde (It’s a Spice Island brand seasoning — it’s worth hunting for)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
Serve with rye bread.
Mix all the dip ingredients together. Prepare your rye bread (see my note above).
Don’t place the dip into the hollowed out bread prematurely. It only takes a couple of minutes to tear the bed and prepare the opening. By waiting, your bread chunks will be at their freshest and the bread bowl won’t get soggy. Plus, anytime you’re using mayo (or anything with eggs) you need to minimize the amount of time it sits around at room temperature.
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