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Pumpernickel Bread And Dill Dip

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Rating: 3/5
2 reviews

ready in: 30-60 minutes
serves/makes:   18

recipe id: 35030

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1 1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons dill weed
1 tablespoon parsley
1 tablespoon garlic powder
2 tablespoons minced onion
1 round loaf (1 1/2 lb. size) pumpernickel bread


Combine all ingredients except bread. Refrigerate Dip. Hollow out center of loaf of pumpernickel.

When ready to serve, spoon dip into hollowed out loaf of pumpernickel. Cut bread taken from center of loaf into chunks and serve with the pumpernickel containing the dip.

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168 calories, 9 grams fat, 19 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
IT IS DELICIOUS! I think that the other review listed did not realize that the recipe was probably calling for FRESH herbs and when you use dried herbs it is less. Below is some info I found online from the VA extension office.

What if your recipe calls for fresh herbs and all you have are dried?
Here are some approximate amounts of different forms of herbs equivalent to each other.

1 tablespoon finely cut fresh herbs
1 teaspoon crumbled dried herbs
1/4 to 1/2 teaspoon ground dried herbs

If you don’t know how much of a spice or herb to use, follow these recommendations:

Begin with 1/4 teaspoon of most ground spices or ground dried herbs for 4 servings, 1 pound of meat, or 1 pint (2 cups) of soup or sauce. Add more if needed.

Remember to use more herbs if using a crumbled dried or a fresh form.

If using cayenne pepper and garlic powder start with 1/8 teaspoon and adjust as needed.

Red pepper intensifies in flavor during cooking, so add more in small amounts.

Guest at

REVIEW: 1 star recipe rating
This recipe is truly disgusting! I can only guess the author mistook Tablespoons for Teaspoons on the spices. I was able to salvage it by adding 1 cup of the mixture to the remainder of the tub of sour cream and an additional 2/3 cup of mayo and pitching the rest of the sludge. It still wasn't good, but at least I didn't have to pitch it all.

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