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Megan got this dip recipe from Cherie, that she works with, and really enjoyed it so I thought I would try it out.
1- 8 ounce carton sour cream
2 Cups Mayonnaise
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
2 tablespoons Beau Monde seasoning (Spice Islands is the brand I found)
2 Tablespoons dried whole dillweed
2 tablespoons minced shallot
Dash of garlic powder (1/8 teaspoon)
Dash of black pepper
1 loaf Pumpernickel bread
Combine all ingredients except bread, mix thoroughly. Chill for at least an hour before serving. Then, scoop out the center portion of the loaf of bread and tear into bite-size pieces. Use the outer crust of the bread to form a bowl for the dip.
Pour dip into bread cavity and serve with the bread pieces, assorted fresh veggies and/or crackers.
This recipe serves 8-10 people. I split the recipe in half to make for just my family. I loved it with carrots and wheat thins. The kids loved it as well!