How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rye Bread Dip(For Vegetables Or Chips) ?

You need 7 ingredients. The key ingredients include: 2 c. sour cream, 2 c. mayonnaise, 2 Tbsp. minced onion, 3 Tbsp. parsley flakes, and more.

Is Rye Bread Dip(For Vegetables Or Chips) suitable as snacks & appetizers?

Yes, Rye Bread Dip(For Vegetables Or Chips) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Rye Bread Dip(For Vegetables Or Chips) ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rye Bread Dip(For Vegetables Or Chips) Recipe

Name: Rye Bread Dip(For Vegetables Or Chips)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sour cream; 2 c. mayonnaise; 2 Tbsp. minced onion; 3 Tbsp. parsley flakes; 1 Tbsp. dill seed; 1 Tbsp. Beau Monde; 1 round rye bread (8-inch)

Bake this irresistible Rye Bread Dip(For Vegetables Or Chips) at home. Made with sour cream, mayonnaise, onion and parsley flakes. Easy step-by-step ins…

This Rye Bread Dip(For Vegetables Or Chips) relies on simple, everyday ingredients such as sour cream, mayonnaise, minced onion and parsley flakes. It comes together quickly and makes 4 servings, at about 1055 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Servings: persons

2 c. sour cream
2 c. mayonnaise
2 Tbsp. minced onion
3 Tbsp. parsley flakes
1 Tbsp. dill seed
1 Tbsp. Beau Monde
1 round rye bread (8-inch)

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Quick Info

Servings
4 servings
Calories
1055 kcal
Category
Snacks & Appetizers

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