Caviar  Dip

Monica J. Pileggi, Mar 05

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.