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Rye Boat Dip Recipe

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This recipe for Rye Boat Dip, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jess
Added: Monday, May 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large loaf round rye bread
2 tbsp fresh dill weed, minced
2 tbsp minced red onion
2 tbsp parsley, minced
1 tsp caraway seed
1 1/3 cup mayo
1 1/2 cups sour cream
1/2 pound pastrami or corned beef, minced as fine as possible.
salt and pepper

Directions:
Directions:
Mix all ingredients except the bread together. Taste for seasoning. Chill for at least 1 hour. Hollow out the middle of the bread, reserving the extra bread for serving. Place on a tray and fill the loaf with the chilled dip. Serve with extra rye bread, chips and fresh veggies. Crackers work well, too.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Jess and my nephew Jake are totally addicted to this dip. Of course, you can purchase the already made, but this is much better and alot less expensive. Give it a try. You can make this without the meat if you prefer---it's every bit as good!

 

 

 

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