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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. |