Pumpernickel bread dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sour cream |
| 1⅓ | cup | Mayonnaise |
| 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 | |
Directions
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