Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) loaf Baking Stone caraway rye bread, sliced diagonally to 1/2-inch-thick slices | ||
| Hy-Vee Select olive oil | ||
| 1 c. Hy-Vee mayonnaise | ||
| 3 tbsp. Hy-Vee stone ground mustard | ||
| ¾ tbsp. Hy-Vee garlic powder | ||
| ¾ tbsp. dill weed | ||
| black pepper |
Directions
- Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
- In a small bowl, combine mayonnaise, mustard, garlic powder, dill weed and pepper. Top toasted bread with mustard dill dip.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 5mg
- Sodium: 260mg
- Total Carbohydrates: 10g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2013.