Round Pumpernickel Bread Loaf or Veggies if Gluten Free
Instructions
Begin by mixing the mayo, sour cream and cream cheese. Mix this well until it is no longer lumpy, add dill weed, seasoned salt, onion powder, and parsley then combine.
Chill in the fridge for 1-2 hours.
Cut the center out of the pumpernickel bread loaf and pour the dip in the center of the loaf when ready to serve, then serve it with the chunks of bread. This is also delicious with veggies, pretzels, and chips. (Use gluten-free options if needed.)
Notes
The nutritional facts do not include the pumpernickel bread.Use gluten-free pretzels or veggies to make this a gluten-free side dish.