DILL DIP
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.
Provided by karen
Categories Low Protein
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving.
- 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.
LORRIE'S DILL DIP IN A BREAD BOWL
This recipe is from my sister, I ask her to bring it to every get-together we have. It never lasts long. I love it so much that I have been known to eat the bread bowl the day after a party, because that is all the guests ever leave of it. It is also easy to prepare and looks really pretty on a buffet table. You can make it all a day ahead and just assemble it the day you want to serve it. ( We have never made it with the rye but the recipe indicates that either is called for so I assume it would be just as good)
Provided by Old widow
Categories < 30 Mins
Time 20m
Yield 1 bread bowl, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
- Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
- Combine remaining ingredients, mix well.
- Just before serving, fill hollow portion of bread bowl with sour cream mixture.
- Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.
Nutrition Facts : Calories 415.3, Fat 19.7, SaturatedFat 5.9, Cholesterol 21.6, Sodium 848.2, Carbohydrate 52, Fiber 5.9, Sugar 2.6, Protein 9.2
RYE BREAD DILL DIP
I found this recipe years ago in a Hidden Valley Ad and it is always a hit at parties. The blue cheese adds a nice bite in taste. I can't get the dry blue cheese anymore so I use regular dressing. This is good for those of us who have to watch the waist line at parties. Prep time does not include setting over night.
Provided by eat to lose
Categories < 30 Mins
Time 20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- chop the dried beef slices into 1/4 inch squares.
- mix all the ingredients together.
- chill over night.
- cut out the center of the round loaf, tearing center into pieces large enough for good dipping, place around the base of loaf.
- pour the dip into the bread bowl.
- place sliced rye around with broken up rye.
- serve.
Nutrition Facts : Calories 1683.3, Fat 21.8, SaturatedFat 7, Cholesterol 46.1, Sodium 3376.9, Carbohydrate 306.1, Fiber 28, Sugar 58.1, Protein 64.1
DILL DIP IN A BREAD BOWL
Provided by Carissa Seward
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- 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 2-inch squares and dip bread into bowl.
DILL FLAKEY BREAD
Steps:
- In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.
- Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.
- Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!
- Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.
- Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.
- Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!
RYE BREAD AND DILL DIP
Make and share this Rye Bread and Dill Dip recipe from Food.com.
Provided by Lali8752
Categories Lunch/Snacks
Time P1DT20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Mix all the above together.
- Refrigerate overnight.
- "scoop"out center to make into a bread"bowl" and break this part into bite sized pieces.
- Put bread"bowl" in center of platter.
- Put pieces around it.
- Put cold dip in"bowl" and serve.
- Best when made 24 hours ahead.
DILL BREAD
This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
HAWAIIAN BREAD WITH DILL DIP
This is a dip and bread combo that I learned to make after a guest brought something similar to my home for Thanksgiving many years ago. After several trials & errors, and hours pouring over community cookbooks, I combined several different recipes and came up this version. She used purchased Hawaiian bread, but I have always made my own,as Hawaiian bread is not always available for purchase. As far as the optional ingredients go on the dip - I most often use the cream cheese and the green onions (and once even used a little of both the green onions and some of the flaked). I have actually had guests beg me to let them carry off the empty bread shell home with them! This makes an extra loaf of bread, which you may freeze before or after baking to have ready for another use. TIP: When I make this, I start the dough early in the morning, then prepare the dip while the bread is rising. Later that same evening, the dill flavors have blended nicely and I fill the bread right before my guests arrive. If you prefer, you may instead simply use purchased 1 or 2 loaves of large round Hawaiian Bread. Prep time is pretty much several hours if you make your own bread, 15 minutes if using purchased bread, plus chilling time. NOTE: Nutritional data will appear a bit out of whack because the software does not understand that this recipe makes a 10-15 serving bowl of dip and also 2 loaves of bread.
Provided by HeatherFeather
Categories Breads
Time 4h30m
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- First make the Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).
- Combine the lukewarm water and the lukewarm milk together with the 1 Tbsp sugar and both packets of yeast.
- Let sit 5-10 minutes until foamy- if it doesn't get foamy, then your liquids were too hot and killed the yeast OR your yeast was too old (in which case, you need to start this part over with fresh yeast).
- Combine eggs, vanilla, 1 cup sugar, lemon extract, and foamy yeast mixture in a large bowl.
- Add flour gradually, about 1 cup at a time- adding enough to make a stiff dough- you may not need all of the flour or you may need even a little more, depending upon the humidity the day you make the bread.
- Once the doughs forms into a kneadable mass, dump it onto a floured surface and knead about 8-10 minutes or until the dough is smooth and elastic.
- Divide dough into 2 halves and form into balls.
- Place each dough ball* into a greased pie plate, cover with plastic loosely, and let rise 1-1 1/2 hours or until doubled in bulk.
- When dough is rising, combine the ingredients for the dip together until smooth, cover and chill until ready to use.
- If you plan to use both loaves of bread, make an extra batch of dip.
- Once the dough has fully risen, place bread in preheated 375 F oven and bake for 30 minutes, or until golden and if rapped on the bottom of the loaf, they should sound hollow.
- Remove from pans and let cool completely.
- Shortly before serving time,hollow out one loaf of bread, leaving a shell to use as a bread bowl for the dip.
- Cut the chunks of bread into cubes or just tear into bite sized pieces.
- When ready to serve, fill hollowed out loaf with chilled dip.
- Serve bread and dip with a platter of fresh veggies and the bite sized pieces of the bread you tore earlier.
- Note:*If you wish you may toss the unrisen dough into a freezer bag and freeze for another use- when ready to use, simply place in a greased pie plate and let thaw overnight in the fridge.
- Remove from the fridge and let rise until doubled in bulk and proceed with the rest of the recipe.
- This recipe makes enough dip for one loaf to be filled at least once, but makes enough bread for two loaves.
- Sometimes I bake the second loaf anyway and have that available to cut into more bread cubes or I just make up an extra batch of dip for the second loaf.
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