DILL DIP
INGREDIENTS
- 2 tablespoons dried dill weed
- 2 teaspoons dried, minced onion
- 2 teaspoons dried parsley
- 2 teaspoons seasoned salt (such as Lawry’s®)
- 2 cups mayonnaise
- 12 ounces sour cream
- 1 round Hawaiian loaf, for serving
INSTRUCTIONS
- Combine all ingredients in a large bowl and mix well.
- Chill in refrigerator at least 2 hours, or overnight.
- When ready to serve, hollow out the middle of the Hawaiian bread, keeping the bottom of the loaf intact. Spoon the dip into the hollowed-out center of the bread. Cut the removed bread into bite-sized pieces, arrange around the hollowed-out loaf.
- Serve.
