Try this Dill Dip recipe, or contribute your own.
Suggest a better descriptionCombine first 5 ingredients. Stir in enough cream to make the mixture have dipping consistency. Chill. Serve in a hollowed-out whole loaf of bread. Use the discarded bread for dipping. NOTES: * A cold dip -- I first discovered this dip at a reunion of old college roommates. It comes from the wilds of Farmington, Connecticut. Yield: Makes 2/3 cup of dip. : Difficulty: easy. : Time: 3 minutes preparation, several hours chilling. : Precision: no need to measure. : Sid Shapiro , Wang Institute of Graduate Studies, Tyngsboro, Massachusetts : [decvax, linus, masscomp]!wanginst!ss : ss%wang-inst.CSNET@Csnet-Relay.ARPA : Copyright (C) 1986 USENET Community Trust Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Apr 7, 1998
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Serving Size: 1 Batch (1362g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 4657 | ||
Calories from Fat: 4194 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 466g | 621 % | |
Saturated Fat 262.5g | 1313 % | |
Monounsaturated Fat 117.4g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 1496.9mg | 461 % | |
Sodium 4368.6mg | 151 % | |
Potassium 1894.2mg | 50 % | |
Total Carbohydrate 56.2g | 17 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 55.9g | ||
Protein 80.9g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4657
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