Tarragon Bread Dip
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
2 Cups, approximately
ingredients
- 3 ounces cream cheese, softened
- 1 garlic clove, minced
- 3 tablespoons white onions, chopped
- 1 bunch parsley, chopped
- 1⁄4 teaspoon tarragon
- 1⁄2 teaspoon salt
- 1 pinch white pepper
- 3 tablespoons white vinegar
- 1 cup mayonnaise
- 1 loaf sourdough bread, solid round loaf, NOT sliced
directions
- Process all ingredients (except mayonnaise and bread) in a food processor.
- Fold in mayonnaise.
- Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
- Cut off the top 1/3 of the bread loaf.
- Hollow out the bread loaf using a small knife or by tearing out with your hand, leaving about 1/2" of bread for the bowl.
- Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
- Fill the hollowed out crust with the dip.
- Place on the center of a tray with the bite-sized bread around the edges.
- I double (and sometimes triple) the dip recipe for parties and buy an extra loaf of sourdough to cut up for dipping.
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