Bread Dip (Not Just for Bread!)

You don’t have to just dip bread chunks into this, you can dip veggies, or sturdy chips – whatever you choose. My sister Sandy tweaked this recipe from a grocery store flier. You’ll be glad she did. You can halve this.

2 Round Breads – check your local grocery store bakery
2 8 oz. containers sour cream – (NOT lite or low-fat)
2 Tbsp. dill weed
2 Tbsp. Beau Monde**- (see below)
1/4 lb. Virginia ham shaved – asked the deli to do this for you OR
1/4 lb. chipped beef – (use whichever one you prefer)

Hollow out the breads and tear up the pieces into chunks. Into a large bowl, empty the containers of sour cream, fill one with mayo and empty that into bowl. Then add the rest of the ingredients and combine well. Fill the bread(s) and serve.

You can make the filling and place in a serving bowl and keep all the bread torn up on the sides, etc. Make this how it works for you.

**What’s Beau Monde?
It’s a delicious spice that is essential for this dip. If your local grocer doesn’t carry it (mine doesn’t) you can get it at Target, or you can make your own. Here’s how: Beau Monde is a combination of salt, onion and celery seeds. Mix equal amounts of each together and there you have a Beau Monde substitute.

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