- 16 ounces sour cream
- 2 cups mayonnaise
- 4 tablespoons onion flakes
- 2 tablespoons beau monde seasoning
- 2 tablespoons dill seeds, whole
- 1 loaf rye bread (round loaf)
Directions See How It's Made
- 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.