Vegetable Dip

Contributed by Judy Ryan Mitchell.



  • 1 round loaf of pumpernickel bread

  • 1 ½ cup sour cream

  • 1 package Knorr’s vegetable soup (dry mix)

  • 1 cup mayonnaise

  • scallions, sliced/diced



  • Remove the top off the bread and scoop out the center, tearing the bread into bite-sized pieces.  Set aside.

  • Mix all ingredients, refrigerate until ready to serve.

  • When ready to serve, place dip in center of bread, with the torn bits around the loaf for dipping.

3 thoughts on “Vegetable Dip

    • 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!

  1. 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!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s