Tarragon Bread Dip

• 3 ounces cream cheese, softened
• 1 garlic clove, minced
• 3 tablespoons white onions, chopped
• 1 bunch parsley, chopped
• 1/4 teaspoon tarragon
• 1/2 teaspoon salt
• 1 pinch white pepper
• 3 tablespoons white vinegar
• 1 cup mayonnaise
• 1 loaf sourdough bread, solid round loaf, NOT sliced

1. Process all ingredients (except mayonnaise and bread) in a food processor.
2. Fold in mayonnaise.
3. Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
4. Cut off the top 1/3 of the bread loaf.
5. Hollow out the bread loaf using a small knife or by tearing out with your hand, leaving about 1/2" of bread for the bowl.
6. Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
7. Fill the hollowed out crust with the dip.
8. Place on the center of a tray with the bite-sized bread around the edges.
9. I double (and sometimes triple) the dip recipe for parties and buy an extra loaf of sourdough to cut up for dipping.

cream cheese, garlic, white onions, parsley, tarragon, salt, white pepper, white vinegar, mayonnaise, bread

Taken from www.food.com/recipe/tarragon-bread-dip-519797 (may not work)