Elevate your appetizer game with our delectable Dill Dip served in a hollowed round rye bread loaf. Super creamy and infused with an aromatic blend of spices, this is the perfect centerpiece for any gathering.
Jump to RecipeOn a list of my family’s favorite recipes, this one is way up at the top. Holiday celebrations always include this dip as part of the menu, no matter what season. My Aunt Venita introduced this to us sometime back in the 1970s.
She was always trying new recipes, and I looked forward to seeing what she would bring to our family holiday meals. The recipe has a couple of ingredients that might be difficult to find. Beau Monde Seasoning is a savory spice blend that, combined with the other herbs, gives the dip a really great flavor. When I can’t find the seasoning at my grocery store, I can always get it on Amazon.
I can almost never find a round rye bread anymore unless I special order it from a bakery. While rye bread tastes the best with the dill dip, I have used many other round breads over the years, particularly sourdough. I’ve even used an unsliced rectangular rye loaf a couple of times.
Hollow out the middle of the loaf and reserve all the bread you pull out. Tear the removed bread into bite-sized pieces to be used to dip. You are basically making a bread bowl with the dip. As the level of dip in the bowl goes down, you’ll start tearing off more pieces of the bread bowl for dipping. The best part is when you are down to the bottom, and can eat the dip-soaked bottom crust of the bowl! That’s my husband’s favorite part.
It’s best to make the dip the day before you are going to eat it so that all the flavors meld together. This is a great vegetable dip as well!
Ingredients
Sour cream. Sour cream provides a creamy and tangy base for the dip. It contributes to the overall texture and flavor, adding richness and a cooling element.
Mayonnaise. Mayonnaise adds creaminess and richness to the dip. Its smooth texture complements the sour cream, creating a well-balanced base for the other flavors.
Dried minced onions. Dried minced onions bring a subtle onion flavor and a bit of texture to the dip. They infuse the dip with their savory and aromatic qualities.
Dried dill weed. Dill weed is the star flavor of this dip, adding a fresh, herbal, and slightly tangy taste reminiscent of fresh dill. It gives the dip its characteristic dill flavor.
Beau Monde seasoning. Beau Monde seasoning is a spice blend typically composed of ingredients like cloves, allspice, and bay leaf. It adds a unique and complex flavor profile to the dip, enhancing its overall taste.
Dried parsley. Dried parsley contributes color and a mild herbal flavor to the dip. While it doesn’t have as strong a flavor as fresh parsley, it still adds a pleasant visual and aromatic element.
Round rye bread. The round rye bread serves as both a serving vessel and an edible accompaniment to the dill dip. The bread bowl provides a unique presentation and a delicious way to enjoy the dip.
How to Make This Recipe
- In a mixing bowl, combine all ingredients and mix well. Cover with plastic wrap and refrigerate for at least 2 hours.
- Hollow out the center of the round rye bread, making a large bowl. Tear bread removed from the loaf into bite size pieces. Place bread loaf onto a large serving platter. Arrange bread pieces around the loaf. Add dill dip into the bread bowl.
- Use bread pieces for dipping.
Frequently Asked Questions
Yes, you can substitute fresh dill for dried dill weed. Use about three times the amount of fresh dill compared to dried dill weed.
Absolutely, you can choose any round bread that suits your preferences. Consider options like sourdough, or even a crusty French bread.
Assorted fresh vegetables, such as carrot sticks, cucumber slices, and bell pepper strips, make great dipping companions. Crackers, bread cubes, and even toasted pita triangles also pair well.
Dips containing dairy products like sour cream and mayonnaise don’t typically freeze well, as their texture may change upon thawing. It’s recommended to enjoy the dip fresh.