This is great with chips, veggies or a topping for a baked potato. When serving I use a round loaf of dark rye bread. Cut off the top & hollow out the inside. Make the dip, scoop into the loaf of bread & replace the top. Do this a day ahead so the dip can soak into the bread. Put the bread from the middle of the loaf in a baggie to keep fresh. When ready to put on the table put the loaf in the middle of a platter & tear the remaining bread into small dipping size pieces & put around the loaf. When the dip gets low you can start tearing the loaf apart. This is the best part because it has been sitting, soaking up the dip!! A family favorite.
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This is great with chips, veggies or a topping for a baked potato. When serving I use a round...