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
- Mix First six ingredients together in a bowl
- Break up one boule into dipping size pieces of bread
- Allow dip to sit for at least 1 hour (Best overnight)
- 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.