Recipe: Rye Boat Dip (2)

Rye Bread Boat Dip

1 pint sour cream
1 pint salad dressing
1 tbsp. dill weed
2 tbsp. minced onion
2 tbsp. parsley
1 tsp. Beau Monde seasoning
2 pkg. dried chopped beef or corned beef slices

Mix well and spoon into hollowed out round loaf of rye bread.

Rye Boat Dip

1 1/3 cups sour cream
1 1/3 cups mayonnaise
2 tsp. dry minced onion
2 tsp. dill weed
2 tsp. parsley
2 tsp. Beau Monde
2 (3 oz.) cans corned beef
2 loaves unsliced rye bread

Combine sour cream, mayonnaise, onion, dill, parsley, Beau Monde. Chop corned beef up into small pieces and add to dip mixture. Refrigerate 10-12 hours prior to serving.

Cut top out of rye loaf. Remove top and pull out bread to make a hole. Cut remaining loaf and pieces from inside first loaf into chunks. Place dip into hollow in the 1st loaf. Use pieces of rye to dip and eat.