This recipe was one of many in Taste of Home’s “Quick Cooking” magazine in 2006. The magazine is now called “Simple and Delicious” – Enjoy!
1 c. Mayonnaise
1 c. Sour Cream
1 Sm. Red Onion, minced
1 tsp. Dried Oregano
1 tsp. Garlic Powder
¼ tsp. Salt
Boule Bread Bowl, hollowed and scraps reserved
Pumpernickel Bread, torn into bite size pieces
Combine first 5 ingredients and refrigerate 25 minutes.
Spoon into hollowed out bread bowl.
Serve with bread pieces.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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