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Dill dip with pumpernickel bread

Dill Dip With Pumpernickle Bread
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It was inevitable during this time of year… you get the invite to the neighborhood get together and you need to bring a dish to pass.  You don’t have the time to make a main dish or an elaborate salad, and they already have enough desserts. You can offer to bring an appetizer, but you don’t want to be lame and show up with a bag of tortilla chips and salsa.  What is your move?

Dill Dip With Pumpernickle Bread

 For me, it doesn’t get any better than dill dip served with pumpernickel bread.  It’s creamy, salty and has an herby freshness that cannot be beat.  We serve it at every one of our family functions and I am constantly introducing it into my circles of friends.

The best part about this dip is that it takes very few ingredients and is even better when made ahead of time, so you won’t be rushing to get it done before the guests arrive.  Just cut the pumpernickel into cubes and put them into a zipper bag and you are ready for your guests.

Dill Dip
  1. 1 minced shallot - can use red or yellow onion if you do not have a shallot
  2. 1 cup sour cream
  3. 1 cup mayonnaise
  4. 1/8 cup minced fresh dill - more or less to taste (dried dill can be used in a pinch, just use about 1-1/2tbsp)
  5. 1/4 tsp celery seed
  6. kosher salt to taste
  7. fresh ground black pepper to taste
  8. Pumpernickel (I often cut up a marble rye as well for variety) cut into cubes.
  1. Whisk mayonnaise and sour cream together and then add shallot, dill, celery seed, salt and pepper.
  1. I love dill, so I add even more than the 1/8 cup. My rule of thumb is to add dill until it is well dispersed throughout the dip.
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