The ultimate Black Olive Dip in a Bread Bowl |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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Oh so good!!! For anyone who doesn't like black olives, like me, this dip may just change your opinion about that topic. I had one bite of this dip, then another and so on......my co-worker made this on New Year's eve and was kind enough to pass it on. I love the basic spinach dip served in a bread bowl and this recipe is a refreshing change. Great party dip, anytime of the year! Cook time includes 6 hours chilling. Ingredients:
1 1/3 cups sour cream |
2 teaspoons dill |
1 tablespoon onion, minced |
2 tablespoons parsley |
1 (14 ounce) can pitted black olives, drained and chopped |
1 1/2 cups mayonnaise |
1 1/2 teaspoons seasoning salt |
1 large round pumpernickel bread, loaf |
1 small round pumpernickel bread, loaf |
Directions:
1. Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
2. Prior to serving, hollow out large loaf to hold dip.
3. Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
4. Spoon dip into bread bowl and serve with bread cubes.
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