Rye Bread Dip – Recipe
Labor Day is just around the corner, which means it’s time to start planning a party. I have already posted several recipes for party foods, but this time I will share one that has been around for a while.
It used to be very popular few years back, and it’s gaining popularity once again.
Actually, one of my readers asked me to post my recipe for the Rye Bread Dip, so here it is.
- 2 cups mayonnaise (Hellmans Light, is my favorite)
- 2 cups sour cream (see TIP below this post)
- 1 Tbs Italian Parsley leaves, chopped
- 1 Tbs onion, minced
- 2 Tbs dill
- 1 packet Dried Beef, chopped(optional if you are a vegetarian)
- 1 round loaf of Rye Bread
- In a medium size bowl, mix mayonnaise and sour cream.
- Chop the Dried Beef to small chunks.
- Blend in the parsley, onions, dill and chopped beef.
- Slice off the top of the round rye bread loaf (about 1 inch from the top)
- Scoop out the middle section of the bread, and cut up into 2×2 inch squares. The bread shell will become a bread bowl. The sliced off top of the bread may serve as a cover for the dip before serving, or it may be cut up into chunks, for dipping.
- Set aside the bread chunks.
- Fill the bread cavity with the dip (see TIP below this post).
- Place the filled bread bowl on a serving platter, and arrange the cut up bread chunks around it.
- Dip in, and enjoy!
TIP: To prevent the “bread bowl” from getting soggy, you can place a serving bowl, filled with the dip, inside the bread cavity, and as begin to run low on the bread cubes, you can cut up the remaining bread, to replenish.
To lighten up this recipe a little further, you may substitute the sour cream with Light Sour Cream, or Greek Yogurt.