"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rita Road Dip Recipe

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This recipe for Rita Road Dip, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hess
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 c. mayonnaise
1 1/3 c. sour cream
1 jar chipped beef, rinsed well & cut into small pieces
2 tbsp. minced onion
1 tbsp. parsley
2 tbsp. dill weed
2 loaves unsliced rye or pumpernickel
(will use one for the bowl & the other cut up for dipping)

Directions:
Directions:
Mix all ingredients & let sit overnight. Hollow out bread and cut insides into pieces to dip & cut up the second loaf (also for dipping). Before serving, fill hollow loaf with dip. Serve with crackers and chunked up bread. This dip looks great served on a big tray, surrounded by the crackers and bread.
Hint: after the dip is gone, cut up the bowl and eat.....it's the best part!

Personal Notes:
Personal Notes:
This dip was standard fare at all "Rita Road Parties", (where we lived in Vestal, NY, oh, so many years ago!). It now appears at most of our family gatherings. Enjoy!

 

 

 

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