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.
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