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Rye Bread Loaf Dip Recipe

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This recipe for Rye Bread Loaf Dip, by , is from The Shields Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Chiriano
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12oz sour cream
10oz mayonnaise
1/4 lb chipped lean corn beef
2 tsp beaumont spice
2 tsp dill
2 tsp minced onion
2 tsp parsley
1 solid loaf of Jewish rye bread(without seeds), or pumpernickel

Directions:
Directions:
Mix all ingredients together. Chill for 2 hours. Leave out at room temperature before serving. Cut out the center of the bread and use the inside as a bowl. Use the bread you took out along with crackers and chips to dip

Preparation Time:
Preparation Time:
15 min.

 

 

 

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