Yield: 1 Servings
|1½ cup||Sour cream|
|½ pounds||Corned beef; chopped|
|1 teaspoon||Seasoned salt|
|2 teaspoons||Dried dill weed|
|1½ tablespoon||Dried parsley|
|1 tablespoon||Dried onions|
|1||Round pumpernickel bread|
|½||Loaf pumpernickel bread|
Blend sour cream & mayo. Add corned beef. Add all other ingredients (except bread) & blend together. Cut a pocket into the round pumpernickel bread.
Chop pocket of bread & loaf into pieces. Pour dip into pocket. Serve on a tray surrounded with the pieces of bread.
Recipe by: The National Aviary Cookbook Posted to TNT Recipes Digest, Vol 01, Nr 926 by JusNeedlin <JusNeedlin@...> on Jan 10, 1998