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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 20 |
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I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips. Ingredients:
16 ounces light sour cream |
1 cup mayonnaise (not light) |
3 teaspoons dill weed (not dill seeds) |
2 tablespoons dried parsley |
1 teaspoon garlic powder |
1 tablespoon dried onion flakes (or 1 1/2 tbsp) |
Directions:
1. Mix all ingredients together.
2. Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving.
3. Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.
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