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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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This classic dip is fast and simple, writes Sarah Vasques of Milford, New Hampshire. I first had it at a cast party and always try to keep some on hand for snacking. TIP: We also like it with pumpernickel bread, Sara says. Ingredients:
1 cup mayonnaise |
1 cup (8 ounces) sour cream |
1 small red onion, chopped |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1 round loaf (1 pound) unsliced sourdough bread |
snack rye bread |
Directions:
1. In a small bowl, combine the first six ingredients; cover and refrigerate. Meanwhile, cut the top third off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell.
2. Cube removed bread and top of bread. Spoon dip into bread shell. Serve with bread cubes and snack rye. Yield: 1-3/4 cups.
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