TARRAGON BREAD DIP

Tarragon Bread Dip image

This recipe was given to me by my friend Nancy Rinearson in the mid-1980's. A million times better than the traditional spinach dip though similar in appearance. Once you try it, you'll crave it's tangy 'bite'! Everyone loves this dip and they always fight over who gets to eat the dip-saturated bread "bowl" when the dip is gone! Easy to prepare - just be sure to allow 4+ hours for refrigeration prior to serving!

Provided by LoriDori

Categories Healthy

Time 15m

Yield 2 Cups, approximately

Number Of Ingredients 10

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Ingredients

3 ounces cream cheese, softened
1 garlic clove, minced
3 tablespoons white onions, chopped
1 bunch parsley, chopped
1/4 teaspoon tarragon
1/2 teaspoon salt
1 pinch white pepper
3 tablespoons white vinegar
1 cup mayonnaise
1 loaf sourdough bread, solid round loaf, NOT sliced

Steps:

Process all ingredients (except mayonnaise and bread) in a food processor.
Fold in mayonnaise.
Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
Cut off the top 1/3 of the bread loaf.
Hollow out the bread loaf using a small knife or by tearing out with your hand, leaving about 1/2" of bread for the bowl.
Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
Fill the hollowed out crust with the dip.
Place on the center of a tray with the bite-sized bread around the edges.
I double (and sometimes triple) the dip recipe for parties and buy an extra loaf of sourdough to cut up for dipping.

Nutrition Facts : Calories 2099.2, Fat 63.3, SaturatedFat 16.5, Cholesterol 77.4, Sodium 4185, Carbohydrate 321.4, Fiber 12.8, Sugar 22.8, Protein 64.2