Bread Bowl Dip
- 3 1/2
- 5 Min
- CHILL TIME
- 1 Hr
- READY IN
- 1 Hr 5 Min
For years we've been sharing recipes that your gang eats up. With this one, we betcha they'll even eat the "bowl" it's served in!
What You'll Need:
1 pint (16 ounces) sour cream
2 tablespoons dried dillweed
2 tablespoons dried parsley flakes
2 tablespoons dried minced onions
1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup)
2 (1 pound each) round pumpernickel breads
What To Do:
- In a medium-sized bowl, mix all ingredients together except breads. Cover and refrigerate at least 1 hour.
- Slice top off 1 bread and hollow out bread shell. Pour dip mixture into hollowed-out shell. Cut second bread and top of first one into 1-inch chunks and use for dipping.
If you want to give your dippers a dark and light look, use 1 pumpernickel and 1 rye bread.
Looking for another great dip recipe for your party? Check out our BLT Dip: How to Make BLT Dip.
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