Recipes Appetizers Dips Rye Bread Dip Be the first to rate & review! For this dip, a rye bread boule is hollowed out and filled with a creamy, herb-packed dip. Cut the interior into chunks for dipping and serve the rye bread dip with your favorite crudités. (We like our dip with slices of red pepper, cucumber and fennel.) If you can’t find a rye boule, a round loaf of crusty sourdough bread works well too. Slideshow: More Dip Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Active Time: 10 mins Total Time: 40 mins Yield: 2 cups Ingredients One 4 1/2-pound round rye bread boule 4 ounces cream cheese, cut into cubes 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup minced dill 3 tablespoons minced parsley 2 tablespoons minced chives 2 teaspoons fresh lemon juice 1 teaspoon minced thyme Kosher salt Freshly ground pepper Red pepper strips, cucumber spears and fennel wedges, for serving Directions Using a serrated knife, cut a 3/4-inch thick sliced off of the top of the rye bread. Cut out a chunk of the bread so it’s 4 inches wide and 2 inches deep. Slice the removed bread into 1/2-inch wedges for serving. In a medium microwave-safe bowl, warm the cream cheese at high power for 30 seconds until softened but not melted. Add the mayonnaise and sour cream to the cream cheese, and, using a rubber spatula, stir to combine. Add the parsley, dill, chives, lemon juice and thyme. Season with salt and pepper. Cover the dip with plastic wrap and refrigerate for 30 minutes, until chilled. Scrape the chilled dip into the hollowed out rye bread. Serve with the rye bread wedges as well as red pepper, cucumber and fennel slices. Make Ahead The herb dip can be refrigerated in an airtight container for 2 days. Scrape into the hollowed out rye bread just before serving. Rate it Print