Dill Dip And Pumpernickel("A Favorite From The '76 Cookbook.")
A creamy, herb-infused dip with fresh flavors of dill, parsley, and scallions, perfect for pairing with hearty pumpernickel bread and ideal for gatherings or casual snacking.
Ingredients
Instructions
- Mix mayonnaise, sour cream, chopped scallion, chopped parsley, and dill weed together and chill.
- Take 1 pound of round pumpernickel bread, cut off the top 1/4 or 1/3, and scoop out the inside to create a shell.
- Break the scooped bread into pieces and place the dip into the bread shell at the last minute.
- Arrange the bread pieces around the shell for dipping.
- Serve and enjoy.
Tips & Substitutions
For a creamier texture, blend the mayonnaise and sour cream thoroughly. You can substitute Greek yogurt for sour cream for a tangy twist. Fresh dill can replace dried dill weed if available, using about three times the amount. Additionally, consider adding a splash of lemon juice for brightness. This dip is versatile and complements other American recipes beautifully.
Serving Suggestions
Serve this dill dip with an array of dippers such as fresh vegetable sticks, crackers, or chips. For a fun presentation, consider using a platter with assorted vegetables surrounding the dip. This dish pairs wonderfully with Phil'S Brownies for dessert, offering a delightful balance between savory and sweet.
Storage & Reheating
Store any leftover dip in an airtight container in the refrigerator for up to three days. The bread shell can be kept separately to maintain its crispness. If you want to reheat the pumpernickel shell, place it in a warm oven for a few minutes, but be cautious not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Dill Dip And Pumpernickel("A Favorite From The '76 Cookbook.") contains roughly 100 calories, with 4g protein, 15g carbohydrates, and 3g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dill dip a day in advance. Just mix all the ingredients and store it in the refrigerator. This allows the flavors to meld beautifully. Just remember to fill the bread shell right before serving to keep it fresh and avoid sogginess.
What can I substitute for pumpernickel bread?
If pumpernickel bread isn't available, you can use rye bread or even a sturdy sourdough loaf. Just ensure that whatever bread you choose has enough structure to hold the dip. Cut the bread into chunks for easy dipping, or use mini bread bowls for individual servings.
Is this dip suitable for vegetarians?
Yes, the dill dip is completely vegetarian, made from mayonnaise, sour cream, and fresh herbs. It's a great addition to any vegetarian recipes table, making it perfect for gatherings. Just ensure that the mayonnaise used is egg-free if you are catering to vegans.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).