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Recipe
Dill Weed Dip In Pumpernickel Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 851g | |
| Calories 4580 | |
| Calories from Fat 4506 | 98% |
| Total Fat 510.03g | 638% |
| Saturated Fat 90.54g | 362% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 3113mg | 130% |
| Potassium 757mg | 22% |
| Total Carbs 15.12g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.73g | 7% |
| Protein 6.85g | 11% |
Ingredients Convert Measures
- 8 ounce Lowfat sour cream
- 2 1/2 c. Mayonnaise
- 2 Tbsp. Parsley flakes
- 2 Tbsp. Beau Monde seasoning
- 2 Tbsp. Dill weed
- 2 Tbsp. Instant chopped onion
- 1 dsh Garlic pwdr
- 1 dsh Pepper
- 1 lrg Round loaf of pumpernickel bread
Directions
- Combine all ingredients, mixing well. Refrigerate1 hour. Scoop out center of bread, leaving crust intact. Pour dip into cavity in bread; serve with bread pcs for dipping
