Sour Cream Pumpernickel Bread Dip
This yummy sour cream pumpernickel bread dip has been a staple at all our family gatherings! Thick and creamy and perfectly seasoned!
With football season in full swing, this delicious (and easy) dip is the perfect thing to serve! Whether you are hosting a party at your home or going to the home of friends or family this deliciously sour cream pumpernickel dip will be a huge hit.
If your family is anything like ours, the ladies all gather in another room and talk about anything but football. Until half time that is! Everybody grabs some food and watches the halftime show together.
I love that it is served in a hollowed out loaf of pumpernickel bread. It is super easy to prepare, nothing goes to waste and there is no bowl to clean up after!
This Dill Pickle Wrap Dip is another incredible dip that features both sour cream and cream cheese!
When you are preparing sour cream based dips you want to use the best quality sour cream available. I never recommend using a low or non-fat version, which are far too thin and really lack that rich creamy flavour you expect from a dip.
I always choose a high fat sour cream for making dips extra rich and creamy! Gay Lea Gold 18% is my go-to choice!
I used to make my sour cream dip using a fine herb soup mix, but since it seems it has been discontinued I have found that using a creamy leek soup mix and dried dill gives it a very similar flavour.
Sour Cream Dip
Equipment
- Mixing bowl
Ingredients
- 1 round loaf of pumpernickel bread
- 2 cups Gay Lea Gold sour cream
- ¼ cup mayonnaise
- 2 tablespoons dried dill
- 5 tablespoons creamy leek soup mix I use Knorr brand
- Salt to taste
Instructions
- Hollow out centre of pumpernickel loaf, tearing into small chunks. Cover well and set aside.
- In a medium mixing bowl whisk together sour cream, mayo, dill and soup mix until well blended.
- Add salt to taste.
- Refrigerate dip for several hours or overnight to allow flavours to blend.
- Just prior to serving place hollowed out bread on a large serving platter and fill with dip. Arrange bread chunks around the loaf or into a separate serving bowl.
Notes
When the bread chunks run out, simply break off pieces of the bread bowl and dip! You can also serve this dip with vegetables, crackers or potato chips!
Keep in mind that with any dip you need to allow several hours of refrigeration to allow the flavours to blend.
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