Monday, April 13, 2009

Black Caviar Dip

My Mom's cousin Grace made this years ago and I've always wanted to make it. I did back in 2005 and a few times since then. I love the combination of flavors of the caviar and sour cream.

1 large round bread (approx 24 ounces)
2 cups sour cream (maybe a little more, depending on the size of the bread)
3 boiled eggs; yolks and whites chopped separately
1/2 cup chopped red onion
Black lump caviar
1 baguette

Carefully carve out the center of the bread, keeping approximately 1/2" thickness. Cut the bread, which has been removed, into cubes. Cube the baguette.

Layer in the bread the sour cream, and then the caviar. Place the egg whites in a ring at the outer edge of the bread, followed by the yolks, and red onion.

Serve with the cubed bread.

10-12 Servings.

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