pix-2008-dill-dip
Ingredients:
1 cup sour cream
1 cup mayonnaise
2 tablespoons parsley, chopped
2 tablespoons onion, minced
1 teaspoon dill weed
1 teaspoon beau monde seasoning

Directions:
Mix ingredients and chill. Serve in round loaf of rye bread, which has been hallowed in middle. Put the dip in the hallowed out loaf. Break the center of the loaf into pieces and place around the loaf. When the broken pieces are gone you break bread from the loaf.
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The Vaughn’s started serving this dish several years ago. Marjorie Vaughn, Larry’s mother, got the recipe from Schnuck’s Grocery in St. Louis. She worked in the bakery at the time, and this dip was one of their best selling products. I have served it many times over the last thirty years, and it is one of my family’s favorites. I have also used Hawaiian bread instead of rye bread, but the dark pumpernickel loaf is the best!

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