Servings: 12
Ingredients
- 2 T chopped onion
- 2 T dill weed
- 2 T parsley
- 2 pkg. corn bread, shredded
- 1 1/2 c. mayonnaise
- 1 1/3 c. lowfat sour cream
- 1 round loaf of light rye bread
Directions
- Mix all ingredients together; refrigerate for a couple hrs or possibly overnight. Cut out inside of loaf; set aside inner bread. Fill loaf with dill dip. Cut leftover bread into bite-size pcs and arrange around bread. It is recommended to have an extra loaf to cut up into small pcs.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 99g | |
Recipe makes 12 servings | |
Calories 430 | |
Calories from Fat 292 | 68% |
Total Fat 33.28g | 42% |
Saturated Fat 7.42g | 30% |
Trans Fat 0.0g | |
Cholesterol 14mg | 5% |
Sodium 630mg | 26% |
Potassium 97mg | 3% |
Total Carbs 30.18g | 8% |
Dietary Fiber 2.8g | 9% |
Sugars 1.11g | 1% |
Protein 3.61g | 6% |
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