Directions:
- Put olives through a blender and strain
- In a mixing bowl, combine sour cream, mayonnaise, onion flakes, parsley flakes, and dill.
- Mix together until blended
- Add drained olives.
- Mix together
- Refrigerate, covered, at least 24 hours before serving
- Pour mixture into a hollowed out loaf of round rye brad and surround with cut bread cubes from loaf (top and center of).
- Can also serve with carrot and celery sticks
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.93 Kcal (1771 kJ) | ||
| Calories from fat | 381.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.44g | 65% | |
|---|---|---|---|
| Cholesterol | 38.33mg | 13% | |
| Sodium | 384.51mg | 16% | |
| Potassium | 161.26mg | 3% | |
| Total Carbs | 8.12g | 3% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 3.2g | 6% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 388.68 Kcal (1627 kJ) | ||
| Calories from fat | 351 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39g | 65% | |
|---|---|---|---|
| Cholesterol | 35.22mg | 13% | |
| Sodium | 353.37mg | 16% | |
| Potassium | 148.2mg | 3% | |
| Total Carbs | 7.47g | 3% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 79.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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