Dill Dip in Rye Bread Bowl
Dill Dip in Rye Bread Bowl is a simple appetizer consisting of round rye bread filled with a dill rye bread dip surrounded by cubes of rye bread used for dipping.
One of our favorite appetizers that we have on Christmas Eve or New Years Eve is Dill Dip in a Rye Bread Bowl. This is such a popular recipe, and there’s many versions out there. This one is from my mom’s recipes.
A round of rye bread is hollowed out and filled with a homemade creamy dill dip. The bread that was removed from the center of the rye is scattered around and used for dipping. So simple but so delicious. This dip is always a hit at parties!
Make the Rye Bread Dip
I have used either fresh dill or dried dill in this dip. Both work well, so use what’s more convenient. The dip calls for beau monde, which is just a spice that you should be able to find at most grocery stores.
Simply mix all of the ingredients together in a small lidded container. Refrigerate dip until you’re ready to serve the appetizer, at least 1 hour. I prefer to make the dip in advance, even the day before if possible, to allow the flavors to meld.
How to Prepare a Rye Bread Bowl
A rye bowl, sometimes referred to as a rye boat, is pretty easy to make. You’ll want to start with rye bread shaped in a round loaf. These can usually be found in a store’s bakery. They are more popular around the holidays, but you may be able to find it the rest of the year.
To begin cutting a rye bread bowl, take a sharp knife, preferably a serrated knife, and cut a large circle in the top of the rye bread round. You can angle the knife down and toward the center of the loaf to loosen this chunk, then remove it. This will leave a big opening in your bread loaf. Set this chunk aside, and use the knife or your hands to remove extra bread from the sides and bottom to widen and deepen the hole.
Cut the piece of bread you set aside into smaller cubes. Place the loaf on a serving platter. Fill the rye bread bowl with the dill dip, and scatter the bread cubes around the loaf to be used for dipping. Do not fill bread with the rye bread dill dip until ready to serve or it will make the bread soggy. To save prep time, you can make the dip and cut the bread ahead of time.
Make Ahead Rye Bread Bowl and Dill Dip
Mix up the dill dip in a lidded container and store it in the refrigerator. Cut the bread bowl and cubes of bread, then place the round and bread cubes back in the bag the bread came in and secure with a twist tie. Store the bread at room temperature. When read to serve, fill bread bowl with dip.
Looking for More Party Snacks?
Check out these other party snacks:
Pan Fried Onion Dip
Double Tomato Bruschetta
Bacon Stuffed Cherry Tomato Appetizers
Slow Cooker BBQ Chicken Meatballs
Spicy Buffalo Chicken Meatballs
Buffalo Chicken Dip
Whole Foods Copycat Spinach Artichoke Dip
Baked Artichoke Dip
Cheesecake Stuffed Strawberries
Baked Southwestern Egg Rolls
Layered Taco Dip
Jalapeno Popper Dip
Baked Jalapeno Poppers
Restaurant Style Hummus
Caprese Salad Skewers
Prosciutto and Melon Bite Sized Appetizers
Restaurant Style Salsa
Simple Tomato Tart
- 3/4 cup mayonnaise (regular or light)
- 3/4 cup sour cream (regular or light)
- 1 teaspoon dried parsley
- 1 teaspoon onion flakes
- 1 teaspoon beau monde
- 1 teaspoon dried dill weed (or 1 tablespoon fresh)
- 1 round of rye bread
- Combine all dip ingredients in a bowl and chill for at least 1 hour.
- Place rye round on a serving platter. Cut a large circle in the top of the rye and remove the center chunk of bread. Cut the removed piece into cubes. Remove extra bread from inside the hole if necessary to make room for the dip.
- Fill the opening with the dip. Scatter bread cubes around the round of rye on the platter.