Dilly Dilly Bread Dip

• Vegetarian

• Produce

  • 2 tbsp Onion, dried
  • 2 tbsp Parsley, dried

• Condiments

  • 2 cup Hellman's mayonaise

• Baking & Spices

  • 1 tsp Lawry's seasoning salt

• Bread & Baked Goods

  • 1 Marbled round rye bread
  • 1 Pumpernickel round bread

• Dairy

  • 2 cup Sour cream

Found on justapinch.com

Description

Ingredients

• 1 marbled round rye bread cubed
• 1 pumpernickel round bread- cubed
• 2 c sour cream
• 2 c hellmans mayonaise
• 2 Tbsp dried onion
• 5 -8 Tbsp dill weed ( add dill a little at a time. taste in between adding the dill. i like a lot of dill weed in my dip. make it your own.)
• 1 tsp lawrys seasoning salt
• 2 Tbsp dried parsley
• Note make 1/2 the recipe for a smaller crowd. i like to have extra for left overs, ha ha

Directions

• 1Cut up and cube breads and put in large ziploc style bags to keep fresh before serving. 2mix all ingredients together in a bowl and refrigerate over night,or at least 6 hours. You want the flavors to meld together. 3Place bowl in center of platter. Place cubed bread around bowl on platter. 4If you want to use a bread bowl. Cut opening in top of bread, to the size of the dip bowl you are using. Place dip bowl inside the bread. This way if you need more bread for the dip. You can cut it up as the party goes along. Also the dip wont saturate in to the bread bowl.