Bread Dip

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From Jen Souza at BU Culinary School

1 c Sour Cream
1 c Mayonnaise
1/2 T Garlic Powder
1 T Beau Monde Spice (use celery powder and onion powder if this spice is unavailable.)
3 T Fresh Chopped Dill
3 T Fresh Chopped Parsley

2 Fresh Pumpernickel Boules

Crudite: Celery, Carrots, Broccoli, Cauliflower

1. Mix First six ingredients together in a bowl
2. Break up one boule into dipping size pieces of bread
3. Allow dip to sit for at least 1 hour (Best overnight)
4. Make hole in remaining boule and serve dip inside with crudite and bread pieces around on a platter. Serve with crudite.

Note: Best made 1 day ahead to allow flavors in dip to mix. May need additional spices.