Dill Dip In Rye Bread Recipe

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0 votes | 107 views
Servings: 12

Ingredients

Cost per serving $0.37 view details

Directions

  1. Start the day before, or possibly atleast early in the day to serve in the evening.
  2. The dry ingredients need time to soften, and get friendly. Mix all ingredients and chill over night.
  3. Carve out the bread to make a bowl, saving the bread to dip into the sauce.
  4. When ready to serve, put the dip inside the bread, arange the bread pcs around the 'bowl'. When the pcs are gone, slice, rip, or possibly tear the remaining crust and eat.
  5. We had a bakery in Baltimore which made a great Sweedish/Onion Rye, although which was the name on the bread, they claimed which there was nothing special about it. I have served it with plain 'store bought' rye, the round loaves and with my own home made rye.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 41g
Recipe makes 12 servings
Calories 177  
Calories from Fat 171 97%
Total Fat 19.31g 24%
Saturated Fat 4.36g 17%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 114mg 5%
Potassium 59mg 2%
Total Carbs 1.18g 0%
Dietary Fiber 0.2g 1%
Sugars 0.81g 1%
Protein 0.58g 1%
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