Dip, Dill In Rye Bread Lc1.2appetizer- dip, bread, herbs 1 cup mayonnaise 1 cup sour cream 2 tbs dill weed 2 tbs onion flakes 2 tbs parsley flakes Start the day before, or at least early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arrange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Swedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain 'store bought' rye, the round loaves and with my own home made rye. Per serving: 106 Calories (kcal); 12g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=9.92 g; calories=105.6; protein=0.56 g; total fat=11.15 g; carbohydrate=1.28 g; dietary fiber=0.09 g; ash=0.28 g; calcium=18.67 mg; phosphorus=14.85 mg; iron=0.2 mg; sodium=69.38 mg; potassium=33.77 mg; magnesium=2.22 mg; zinc=0.06 mg; copper=0.01 mg; manganese=0.02 mg; vitamin A=156.3 IU; vitamin E=1.37 mg ATE; thiamin=0.01 mg; riboflavin=0.02 mg; niacin=0.02 mg; pantothenic acid=0.07 mg; vitamin B6=0.07 mg; folate=3.23 ug; vitamin B12=0.06 ug; vitamin C=0.68 mg; saturated fat=2.8 g; monounsaturated fat=3.2 g; polyunsaturated fat=4.63 g; cholesterol=11.6 mg; selenium=0.5 ug; refuse=0.1%; %cal as carb:prot:fat=5:2:93; WW Pts=3.03; (complete analysis) |
