Please Visit Our Sister Sites:



RYE BREAD DIP

1 pt. sour cream
2/3 pt. mayonnaise
2 Tbsp. dry parsley
1 1/2 tsp. celery seed
1 1/2 Tbsp. dried minced onion
2 tsp. dill weed
1 (3 or 5 oz.) pkg. corned
beef (dried beef is too
salty, usually sold by
packaged lunch meat)

Put sour cream in large bowl. Use empty container to
measure mayonnaise. Mix all ingredients except meat. Chop
meat into small pieces and separate. Stir into dip. Best when
made several hours ahead or overnight. Keeps about a week,
refrigerated. Serve in a hollowed out loaf of rye or
pumpernickel bread. Tear up pieces of bread to dip with; also
good with raw vegetables or use as a topping on baked potatoes.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at: http://www.cookbooks.com

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.


Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!