Dill Dip in a Bread Bowl
Oh Dill Dip, how I love thee 🥰!
Just in time for Super Bowl 🏈 and munchie festivities, I’m bringing you a more classic recipe than you found my original Dill Dip. I mean, don’t get me wrong, adding lemon and yogurt is equally delicious and comforting, but today I kept it simple with sour cream, mayonnaise, fresh dill, seasoned salt, dried parsley and onion flakes. And to top it all off, I added it to a pumpernickel bread bowl.
In my last post, I spoke about the endless dippers for dill dip. Crudités and the bread bites are a must in my opinion, but you could also opt for crackers, pita, or chips.
Two more notes I’ll make:
- This dip is best if left in the refrigerator overnight to chill because it allows the ingredients to come together and I don’t know about you, but I love what happens to dried minced onions when you leave a dip to chill overnight 😋.
- Fresh dill is fantastic and I always opt for fresh. Of course dried dill will work well is probably what we all grew up with. Just take to these proportions: one tablespoon of fresh dill weed for every teaspoon of dried dill, so for this recipe, you’ll need 4tsp of dried dill.
I hope you enjoy it and if you try my version, please let me know 🙏!
Dill Dip in a Bread Bowl
Ingredients
- 16 oz sour cream
- 1 cup mayonnaise
- ¼ cup fresh dill, pick off the stem and chop
- 1 TBSP seasoned salt
- 2 tsp dried parsley
- 2 tsp dried onion flakes
Instructions
Preparing the Dill Dip
- Pick the dill off the stem and chop.
- Combine all of the ingredients in a medium sized bowl.
- Mix well and transfer to a storage container and refrigerate for at least 5hrs, if not overnight.
Preparing the Bread Bowl
- Hollow out the center of the bread bowl by cutting a circle at the top of the loaf.
- Remove the bread from the inside of the loaf and cut into bite sized pieces.
Preparing for Serving
- Add the dip to hollowed out loaf and garnish with some additional dill.
- Serve with veggies, bread bites or whatever else you'd like. Enjoy and cheers 🍻!
