Dilly Rye Boat Dip

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1 tablespoon dry dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 1/2 cup grated cheddar cheese
• 1/2 cup grated Swiss cheese
• 2 tablespoons chopped fresh chives
• 1/2 cup chopped pecans
• 2 tablespoons butter, melted
• 1/2 cup finely chopped rye bread slices

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix together the cream cheese, mayonnaise, dill weed, garlic powder, onion powder, Worcestershire sauce, and hot sauce.
3. Stir in the cheddar cheese, Swiss cheese, and chives until well combined.
4. Spread the dip into a 9-inch (23 cm) pie plate.
5. In a medium bowl, mix together the pecans, butter, and rye bread slices.
6. Sprinkle the pecan mixture over the dip.
7. Bake for 15 minutes, or until heated through and lightly browned.

Interesting Facts

• This dip can be served hot or cold.
• It can be served with crackers, chips, or vegetables.
• This dip can be stored in the refrigerator up to 2 days.