>From FOOD EDITORS FAVORITES TREASURED RECIPES Makes approximately 3 cups With serrated knife, cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl. Set bread bowl aside and cut remaining bread (part cut from the center) into large, bite-size pieces. Set aside. Combine sour cream, mayonnaise, parsley, onion, dill and Beau Monde. If you use dried dill weed refrigerate dip overnight to let flavors develop and mingle. Fill hollow portion of the bread bowl with sour cream mixture just before serving. Place bread bowl on serving plate and surround it with cut bread pieces. Use bread as dippers. Note: Double the amount of dip and have two loaves of bread,or a variety of bread with one loaf being the bowl and the other cut up into pieces for dipping. The dip is also great with fresh veggies. When the dip runs out you can then cut the bread bowl into pieces making sure some of the dip is on each piece and the eat it also. Posted to Bakery-Shoppe Digest V1 #439 by "Marguerite C, Turner"
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 1|
|Calories from Fat: 2264 (79%)|
|Amt Per Serving||% DV|
|Total Fat 251.5g||335 %|
|Saturated Fat 56.7g||283 %|
|Monounsaturated Fat 67.2g|
|Polyunsanturated Fat 113.1g|
|Cholesterol 279.8mg||86 %|
|Sodium 4578mg||158 %|
|Potassium 432.6mg||11 %|
|Total Carbohydrate 155.2g||46 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 154.8g|
|Protein 10.6g||15 %|
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Calories per serving: 2856
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