This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpernickel Bread And Dill Dip
- add review
- #35030
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
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
directions
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.
added by
CookieNakita
nutrition data
168 calories, 9 grams fat, 19 grams carbohydrates, 4 grams protein per serving.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
November 20, 2011
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 equals 1 teaspoon crumbled dried herbs equals 1/4 to 1/2 teaspoon ground dried herbs If you donââ¬â¢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.
October 4, 2008
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.