Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Sour cream |
| 1⅓ cup | Mayonnaise |
| 2 tablespoons | Parsley flakes |
| 2 tablespoons | Onion flakes |
| 2 teaspoons | Dill weed |
| 2 teaspoons | Beaumonde spice |
| 1 can | Corned beef |
| \N \N | Pumpernickel or Rye bread |
Mix together all ingredients except for bread. Hollow out the bread, leaving a bowl. Put the dip in the "bowl". Cut up the scooped out bread into chunks for dipping.
Merri Dodd 5 Apr 1994
Recipe By :
From: Marjorie Scofield Date: 11-17-95 (14:38) (159) Fido: Cooking