Time 10m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.
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 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 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 50m Yield 2 loaves. Number Of Ingredients 11 Steps:
In a bowl, combine 2 cups all-purpose flour, rye flour, milk powder, yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased baking sheets. Cover and let rest in a warm place until doubled, about 35 minutes., With a sharp knife, make several shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Time P1DT10m Yield 20 Number Of Ingredients 8 Steps:
Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours. Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread “boat” with dip. Place bread “boat” on a serving tray and arrange the bread pieces around it.
More about “dill dip in rye bread bowl recipes”
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.
