Rye Bread Dill Dip Recipes
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.
DILL DIP III
My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!
Provided by Darby "SilverSprite2004" Kenne
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h5m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 1.5 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 215.6 mg, Sugar 0.2 g
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 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.
RYE BREAD DIP
This is a good all around dip. You can use it for raw veggies, crackers, toasted rye bread or whatever you like to dip. It is an excellent party dish.
Provided by Darlene Summers
Categories Potluck
Time 15m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut round top off of loaf to use for a lid.
- Hollow out loaf of bread and save insides for dipping.
- Mix all ingredients and pour into hollowed out loaf.
- Put "lid" on and let set in refrigerator 3 or 4 hours till well chilled.
- Dip insides, crackers or toasted party rye slices--use your imagination.
DILL DIP
Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
DILL RYE ROUNDS
This herb bread has always been a success when I've made it for family and friends. But I was really proud when it became a prize-winning recipe in a local newspaper contest!
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 2 cups all-purpose flour, rye flour, milk powder, yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased baking sheets. Cover and let rest in a warm place until doubled, about 35 minutes., With a sharp knife, make several shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
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
DILLY RYE BOAT DIP
This is just your classic bread boat dip, but it will never let you down. Great for parties, or casual get togethers. Corned beef may be used in place of chipped beef, as well as additional celery salt for the Beau Monde seasoning.
Provided by Beth
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping.
- In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
- Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 2.6 g, Cholesterol 27.3 mg, Fat 22.6 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 5.7 g, Sodium 797.5 mg, Sugar 0.6 g
RYE BREAD BOAT DIP
This is a rye bread boat dip.
Provided by Chef BFranks
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT10m
Yield 20
Number Of Ingredients 8
Steps:
- Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
- Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 2.8 g, Cholesterol 32.7 mg, Fat 33.6 g, Protein 3.4 g, SaturatedFat 8.5 g, Sodium 430.7 mg, Sugar 0.6 g
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