Friday, October 5, 2012

Beau Monde Dip

This dip is one of my favorite appetizers from growing up at my Dad's house. We would make this dip and stand around eating it for far too long! I still love it to this day and when I made it for a party last weekend, I made Jason take it away from me because I could eat it with a spoon or a fork or a knife...

We traditionally served the dip in a round loaf of bread, the best is pumpernickel-but since none of my grocery stores ever have that, the next best kind of bread is rye bread. Then if you can't find either of those, a whole grain or sordough will do. Feel free to eat the bread bowl once you run out of dipping bread or if you want to supplement the bowl, add veggies or buy an extra loaf of bread.

Dip the bread chunks and veggies in this and you will swoon! I love the dill flavor. Beau Monde is a spice that you can find in the spice aisle at most grocery stores. We pronounce it Boo-Monty in my family (much to my French speaking husband's dismay!) but feel free to say it the proper way if you prefer.



Beau Monde Dip
The Apron Gal

Ingredients
1 16 ounce container sour cream
2/3 cup mayonnaise
3 teaspoons beau monde seasoning (mine is Spice Islands)
1 1/2 tablespoons dried dill weed
1 1/2 tablespoons dried onion flakes
1 1/2 tablespoons dried parsley

Round loaf of bread (pumpernickel or rye preferred, but any will do)

Directions

Mix together dip ingredients.

If serving inside the round bread make a large hole in the bread (using a serrated knife). Reserve the bread from the inside and tear into small pieces to eat with the dip! Serve dip inside the "well" You can also skip the bread and just serve this with veggies but it is to DIE for with a good loaf of bread!

Enjoy!

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