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Dill Dip

Dill Dip

Creamy dill dip with mayo, sour cream, and cream cheese, served in a pumpernickel bread bowl. A classic party dip that’s naturally gluten-free!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 serving

Calories: 175 kcal per serving

Ingredients

  • ½ Cups - Real Mayonnaise
  • ½ Cups - Sour Cream
  • 3 ounce - Cream Cheese
  • 1 Tbsp - Dill Weed
  • 1 Tsp - Seasoned Salt
  • 1 Tsp - Onion Flakes
  • 1 Tsp - Parsley
  • Round Pumpernickel Bread Loaf or Veggies if Gluten Free

Instructions

  1. Begin by mixing the mayo, sour cream and cream cheese. Mix this well until it is no longer lumpy, add dill weed, seasoned salt, onion powder, and parsley then combine.
  2. Chill in the fridge for 1-2 hours.
  3. Cut the center out of the pumpernickel bread loaf and pour the dip in the center of the loaf when ready to serve, then serve it with the chunks of bread. This is also delicious with veggies, pretzels, and chips. (Use gluten-free options if needed.)

Nutrition

Energy: 175 kcal | Total Fat: 17 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 26 mg | Total Carbs: 3 g | Fiber: 0 g | Sugars: 1 g | Proteins: 2 g | Sodium: 398 mg | Polyunsaturated: 7 g | Monounsaturated: 4 g

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