Dill Dip In Rye Bread Recipe
1 cup mayonnaise
1 cup sour cream
2 tbsp dill weed
2 tbsp onion flakes
2 tbsp parsley flakes
Start the day before, or atleast early in the day to serve in the
evening. The dry ingredients need time to soften, and get friendly.
Mix all ingredients and refrigerate over night.
Carve out the bread to make a bowl, saving the bread to dip into the
When ready to serve, put the dip inside the bread, arange the bread
pieces around the 'bowl'. When the pieces are gone, slice, rip, or
tear the remaining crust and eat.
We had a bakery in Baltimore that made a great Sweedish/Onion Rye,
although that was the name on the bread, they claimed that there was
nothing special about it. I have served it with plain 'store bought'
rye, the round loaves and with my own home made rye.
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Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
The problems associated with reduced carbohydrate diets
Its popular as hell, but it is truly safe for you?
Reducing carbs may mean missing out on necessary nutrients from 'good' carbohydrate foods which must be part of any sensible diet, especially those obtained from vegetables, grains and fruits.
Multiple studies over the years have proved that high consumption of animal fat can lead to greater risk of cancer, coronary disease and other major health problems.
Foods high in flavonoids
(inlcudes olive oil, broccoli, soy and tea)
The nutrients known as flavonoids discovered in these types of food are thought to have properties in preventing cancer.
Experts investigating the medical effects of flavonoids think they also have most other health benefits, including antiviral and antioxidant properties.
Most are also good for weight loss, so you should add them to your diet system.
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