Tarragon Bread Dip

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READY IN: 15mins
Recipe by LoriDori

This recipe was given to me by my friend Nancy Rinearson in the mid-1980's. A million times better than the traditional spinach dip though similar in appearance. Once you try it, you'll crave it's tangy 'bite'! Everyone loves this dip and they always fight over who gets to eat the dip-saturated bread "bowl" when the dip is gone! Easy to prepare - just be sure to allow 4+ hours for refrigeration prior to serving!

Ingredients Nutrition

Directions

  1. Process all ingredients (except mayonnaise and bread) in a food processor.
  2. Fold in mayonnaise.
  3. Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
  4. Cut off the top 1/3 of the bread loaf.
  5. 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.
  6. Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
  7. Fill the hollowed out crust with the dip.
  8. Place on the center of a tray with the bite-sized bread around the edges.
  9. 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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