Time 2h5m Yield 20 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients together. Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving. Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.
Time 20m Yield 1 bread bowl, 10-15 serving(s) Number Of Ingredients 7 Steps:
With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl. Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces. Combine remaining ingredients, mix well. Just before serving, fill hollow portion of bread bowl with sour cream mixture. Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.
Time 10m Yield 8 mini bread bowl dips Number Of Ingredients 0 Steps:
Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.
Time 1h20m Yield 10 Number Of Ingredients 7 Steps:
Using a bread knife, remove the ‘crown’ of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping. In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour. Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.
Time 8h5m Yield 32 Number Of Ingredients 6 Steps:
In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.
Time 15m Yield 15 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.
