"The belly rules the mind."--Spanish Proverb

Rye Log (Dip) Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups mayonnaise
2 3-ounce jars or 2 1/2 packages chipped beef
1/1/2 cups sour cream
2 teaspoons Beau Monde Spice
1 tablespoon onion powder
1 teaspoon dill weed
2 tablespoons fresh parsley
2 loaves rye and/or pumpernickel bread (round loaves)

Directions:
Directions:
Remove bread from crusts, leaving crusts in rounds. Cube bread. Use outer crust of bread as a bowl. Fill with dip. Arrange cubed bread around crust. Chill until served.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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