Dilly Rye Bread Dip Recipe Recipe For Chili

RYE BREAD BOAT DIP

Steps:

• Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
• Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

RYE BREAD DILL DIP

Steps:

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

DILLY RYE BOAT DIP

Steps:

• Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping.
• In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
• Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.

RYE BREAD AND DILL DIP

Steps:

• Mix all the above together.
• Refrigerate overnight.
• "scoop"out center to make into a bread"bowl" and break this part into bite sized pieces.
• Put bread"bowl" in center of platter.
• Put pieces around it.
• Put cold dip in"bowl" and serve.
• Best when made 24 hours ahead.

DILL RYE ROUNDS

Steps:

• In a bowl, combine 2 cups all-purpose flour, rye flour, milk powder, yeast, sugar, salt and seasonings. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two balls. Place on two greased baking sheets. Cover and let rest in a warm place until doubled, about 35 minutes., With a sharp knife, make several shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.