Dill Dip (Served In Pumpernickel Loaf)

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   Mix

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   all

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   ingredients together.

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   This needs to

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   sit

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   in refrigerator

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   for

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   at

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   least 3 hours

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    (preferably

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    overnight). Take a 2 pound round loaf of pumpernickel bread and

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    hull

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    out the center of the loaf.

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    Cut this center portion of

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    the

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    loaf into bite size cubes and place around the loaf.

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    Now

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    fill the loaf with

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    the dill dip.

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    Use bread cubes to dip.

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    I

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    usually buy an extra 1 pound loaf to cube ahead of time and place in a Ziploc bag.

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    This

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    will

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    serve a large crowd.

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    Garnish with a sprig of fresh dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.