Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
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Prepare your rye bread bowl by cutting ⅓ off the top of ONE loaf. Cut into bite-sized pieces. Reserve.
Scoop out the inside of the bread and tear the bread that you remove into bite sized pieces.
Cut the remaining 2 loaves of rye bread into bite sized pieces and reserve those as well. Keep with your other bread pieces. If not serving immediately, store in an airtight container at room temperature to keep fresh.
Prepare your dip by combining mayo, sour cream, dill weed, seasoned salt, and minced onion in a large bowl.
Stir well until thoroughly combined.
Store in the refrigerator in an airtight container until ready to serve.
Once ready to serve, pour dill dip into prepared bread bowl and serve with bread pieces and any other dippers, as desired. Enjoy!