Best Dilly Dilly Bread Dip Recipes

DILLY DILLY BREAD DIP

Dilly Dilly Bread Dip image

I have been making this Dill dip recipe for years.I have tweaked it. I once used the bread bowl,but I always ran out of bread to dip.This is expected to be at my family Christmas party every year.I love dill paired with marbled rye and Pumpernickel bread. Enjoy!!

Provided by Nor Mac

Time 5m

Number Of Ingredients 9

Ingredients

1 marbled round rye bread cubed
1 pumpernickel round bread- cubed
2 c sour cream
2 c hellman's mayonaise
2 Tbsp dried onion
5 -8 Tbsp dill weed ( add dill a little at a time. taste in between adding the dill. i like a lot of dill weed in my dip. make it your own.)
1 tsp lawry's seasoning salt
2 Tbsp dried parsley
Note make 1/2 the recipe for a smaller crowd. i like to have extra for left overs, ha ha

Steps:

1. Cut up and cube breads and put in large ziploc style bags to keep fresh before serving.
2. mix all ingredients together in a bowl and refrigerate over night,or at least 6 hours. You want the flavors to meld together.
3. Place bowl in center of platter. Place cubed bread around bowl on platter.
4. If you want to use a bread bowl. Cut opening in top of bread, to the size of the dip bowl you are using. Place dip bowl inside the bread. This way if you need more bread for the dip. You can cut it up as the party goes along. Also the dip won't saturate in to the bread bowl.

DILL BREAD

Dill Bread image

This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

DILL DIP III

Dill Dip III image

My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!

Provided by Darby "SilverSprite2004" Kenne

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h5m

Yield 32

Number Of Ingredients 6

Ingredients

2 cups mayonnaise
2 cups sour cream
1 tablespoon dried parsley
3 tablespoons grated onion
3 tablespoons dried dill weed
1 ½ tablespoons seasoning salt

Steps:

In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 1.5 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 215.6 mg, Sugar 0.2 g

RYE BREAD AND DILL DIP

Rye Bread and Dill Dip image

Make and share this Rye Bread and Dill Dip recipe from Food.com.

Provided by Lali8752

Categories Lunch/Snacks

Time P1DT20m

Yield 1 quart

Number Of Ingredients 6

Ingredients

16 ounces sour cream
2 cups mayonnaise
4 tablespoons onion flakes
2 tablespoons beau monde seasoning
2 tablespoons dill seeds, whole
1 loaf rye bread (round loaf)

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.

DILLY CASSEROLE BREAD

Dilly Casserole Bread image

I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 4% cottage cheese, lukewarm
2 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon butter
2 tablespoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2-1/4 to 2-1/2 cups all-purpose flour

Steps:

Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.

Nutrition Facts : Calories 181 calories, Fat 3g fat, Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 30g carbohydrate, Fiber 7g protein. Diabetic Exchanges