31 lbround loaf of rye bread (plus additional for dipping, as noted in last ingredient)**(1.4kg total, about 455g per loaf)
2cupssour cream (one 16 oz container)(475g)
3teaspoonsseasoned saltI prefer to use low-sodium seasoned salt
1Tablespoondried minced onion
Prepare your rye bread bowl by cutting ⅓ off the top of ONE loaf. Cut into bite-sized pieces. Reserve.
Scoop out the inside of the bread and tear the bread that you remove into bite sized pieces.
Cut the remaining 2 loaves of rye bread into bite sized pieces and reserve those as well. Keep with your other bread pieces. If not serving immediately, store in an airtight container at room temperature to keep fresh.
Prepare your dip by combining mayo, sour cream, dill weed, seasoned salt, and minced onion in a large bowl.
Stir well until thoroughly combined.
Store in the refrigerator in an airtight container until ready to serve.
Once ready to serve, pour dill dip into prepared bread bowl and serve with bread pieces and any other dippers, as desired. Enjoy!
**Not all grocery stores carry the round rye bread bowls any longer (I had to go to 3 different stores to find mine). If you can't find one, simply buy rye bread in any form you can find and cut it into pieces for dipping and serve the dip in a different container.