Dill Bread with Dill Pickle Dip

Dill Bread with Dill Pickle Dip


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This pickle combination is fantastic. The dill pickle dip is great with plain potato chips or the dill bread which makes it a great appetizer.

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Time needed

3 hour preparation + 40 min cooking

Serving Size / Yield

12 servings


  • 1 package active dry yeast
  • ¼ cup warm water
  • 2 finely chopped dill pickles
  • 1 cup cottage cheese
  • 1 tablespoon melted butter
  • 1 teaspoon dill seed
  • 1 lightly beaten egg
  • 2 ¾ cups flour
  • 1 teaspoon sugar
  • 1 ½ teaspoon salt
  • 5 teaspoons dill weed
  • 8 ounces cream cheese
  • 2 tablespoons finely chopped onions
  • 2 ½ tablespoons pickle juice

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To make the bread, dissolve the yeast in warm water in a large bowl. Heat the cottage cheese to 115 degrees in a saucepan and then add it to the yeast. Add the butter, salt, sugar, egg, 4 teaspoons dill seed, fresh dill, and 1 cup flour. Beat the mixture until it is smooth. Stir in the rest of the flour, cover, and let rise in a warm location for 1 hour. Next, punch the dough down and turn on a lightly floured surface. Shape into a circle and move the dough to a round baking pan that has been sprayed with cooking spray. Cover the pan for 45 minutes. Bake at 350 degrees for 40 minutes. Allow the bread to cool.

To make the dip, mix the remaining dill weed, onions, pickle juice, chopped pickles, cream cheese, and a dash of salt. Chill for 1 hour.

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