by Isabelle Esteves

Created on: November 23, 2008   Last Updated: January 27, 2012

Many years ago, this dip would show up at every office party that we had at the newspaper where this writer worked. It took some convincing to get Connie to share her recipe, but it was worth begging for. Not only is it easy to make, it is delicious and can be made in the original or in a low fat variety.

Connie's Dill Dip

2 cups mayonnaise

2 cups sour cream

2 1/2 teaspoons dill weed

2 teaspoons seasoned salt

2 teaspoons garlic powder

1 round pumpernickel or rye bread, sourdough also works well

Place the first five ingredients in a small bowl and blend well. Cover and place in the refrigerator to chill, this allows the flavors to meld together, several hours is best.

Cut the top off of the round loaf the same way you would a pumpkin that you are going to carve. Remove the top and hollow out the bread. Keep the bread you remove including the top and tear it into bite size pieces.

Place the loaf of bread on a tray and fill it with the dip mixture. Place the torn pieces of bread around it and serve.

It is always a good idea to have some alternate dippers available; celery, carrots and crackers work well. If you prefer to make this a low calorie dip, you can use reduced or low fat mayonnaise and sour cream. Have some recipe cards on hand when you serve this because everyone is going to want your recipe.

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