Contributed by Judy Ryan Mitchell.
Ingredients:
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1 round loaf of pumpernickel bread
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1 ½ cup sour cream
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1 package Knorr’s vegetable soup (dry mix)
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1 cup mayonnaise
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scallions, sliced/diced
Method:
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Remove the top off the bread and scoop out the center, tearing the bread into bite-sized pieces. Set aside.
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Mix all ingredients, refrigerate until ready to serve.
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When ready to serve, place dip in center of bread, with the torn bits around the loaf for dipping.
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If i am not wrong this recipe is inspired from knorr’s easy vegetable dip –
http://www.knorr.com/recipes/detail/8162/1/easy-vegetable-dip
But I liked the part where you served it in a round pumpernickel bread.. 🙂
Yes it is! But sometimes folks don’t use the Knorr brand if a substitution that is less costly can be found! And I don’t have a single relative (I think) who puts the water chestnuts in. I hate ’em!
That’s the beauty of cooking! You are free to do something new each time.. Cooking is all about pleasing your taste buds so making changes and looking for alternatives are always accepted. Even I do that!!