I had Tuesday’s loaf of sourdough bread hanging around without much purpose other than toast, so I decided to whip up some bread dip to pair with it. Normally I make this dill bread dip with rye or pumpernickel bread, but I figured sourdough would do the trick. And it did. But I would still suggest that you serve this type of dip with rye or pumpernickel. It just feels right. Oh, and I apologize about the lack of a bread bowl in this photo. Kind of misleading… normally I would carve out a center and pour the dip in and serve it like that. The sourdough bread I made was much too flat to offer any kind of bowl. So I just used a bowl on the side to hold the dip and cut up all the bread into cubes. Something you can do if you don’t want to waste a loaf of bread as a bowl. Not as though you wouldn’t eat the bread after the dip was gone. Especially the dill dip soaked center… I totally would. This bread dip is perfect for parties. It’s so tastey and always a crowd pleaser. My Dad insists that there should be dried corn beef in it…. but I’m not really on his side with that. I simply don’t enjoy meat though. So if you like meat and could entertain the corned beef dill dip idea, then more power to you! Cut some up and toss it in there. I opted out of putting it in the recipe I have here though.
Also, this dill dip can be used for vegetables too. I usually have the whole bread thing going on and then put some carrot sticks and some red pepper strips, etc, next to it. Gives you more serving options at the party. This is a wonderful dip. I suggest you try it. Whether on a Holiday, a New Year’s party, a BBQ, or just a nice get together, this is a great appetizer!
And just as a side note, I thought I would take a picture of the seasoning called for in the recipe -“Beau Monde”. Just in case you are unfamiliar and don’t know what to look for. It’s basically an all purpose seasoning salt with garlic powder, onion powder, celery salt, etc. It really makes the dip.
- 1 cup mayonnaise
- 1 cup sour cream
- 1 garlic clove, minced
- 1 tablespoon dill weed
- 1 tablespoon shallot, minced
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon beau monde (seasoning salt)
- 2 round bread loaves (rye, pumpernickel, etc)
- Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 1-inch squares and dip bread into bowl.