Rye Bread Dill Dip

READY IN: 20mins
Recipe by eat to lose

I found this recipe years ago in a Hidden Valley Ad and it is always a hit at parties. The blue cheese adds a nice bite in taste. I can't get the dry blue cheese anymore so I use regular dressing. This is good for those of us who have to watch the waist line at parties. Prep time does not include setting over night.

Top Review by Chef1MOM-Connie

This has a different taste then the regulaar rye/bread dip. I liked it alot. The reviews from the campground weekend were all positive and several asked for the recipe. I am printing them up to take next weekend if that is okay with you. The dried meat added a nice texture and the flavors blended well. My DS even liked it and he is a definite dip man! I like that it can be made low fat and taste full of fat. :)

Ingredients Nutrition

  • 1 pint low-fat mayonnaise
  • 1 pint nonfat sour cream or 1 pint low-fat sour cream
  • 2 tablespoons dill weed
  • 2 tablespoons dry onion flakes
  • 2 tablespoons parsley flakes
  • 1 package hidden valley blue cheese dressing mix (if you can find it) or 1 bottle fat free blue cheese dressing
  • 1 jar 98% fat free dried beef (you can find it by the tuna fish in the store)
  • 1 round loaf dark rye bread
  • 1 loaf sliced rye cocktail bread (the other bread will be gone before the dip)


  1. chop the dried beef slices into 1/4 inch squares.
  2. mix all the ingredients together.
  3. chill over night.
  4. cut out the center of the round loaf, tearing center into pieces large enough for good dipping, place around the base of loaf.
  5. pour the dip into the bread bowl.
  6. place sliced rye around with broken up rye.
  7. serve.

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