Sour Cream Dip
An decadent creamy dip with a blend of creamy leek soup mix and dried dill served up in a edible pumpernickel bread bowl!
Equipment
- Mixing bowl
Ingredients
- 1 round loaf of pumpernickel bread
- 2 cups Gay Lea Gold sour cream
- ΒΌ cup mayonnaise
- 2 tablespoons dried dill
- 5 tablespoons creamy leek soup mix I use Knorr brand
- Salt to taste
Instructions
- Hollow out centre of pumpernickel loaf, tearing into small chunks. Cover well and set aside.
- In a medium mixing bowl whisk together sour cream, mayo, dill and soup mix until well blended.
- Add salt to taste.
- Refrigerate dip for several hours or overnight to allow flavours to blend.
- Just prior to serving place hollowed out bread on a large serving platter and fill with dip. Arrange bread chunks around the loaf or into a separate serving bowl.
Notes
Using a quality thick and creamy sour cream is essential to a great dip.
When the bread chunks run out, simply break off pieces of the bread bowl and dip! You can also serve this dip with vegetables, crackers or potato chips!
When the bread chunks run out, simply break off pieces of the bread bowl and dip! You can also serve this dip with vegetables, crackers or potato chips!
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https://www.redcottagechronicles.com/recipe/vegan-vegetarian-recipes/sour-cream-dip/