Emerald Isle Dip Recipe

Photo by Barbara H.

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

32

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

32

servings

Ingredients

  • 2 cups mayonnaise

  • 2 cups (16 ounces) sour cream

  • 1 package (2 ounces) thinly sliced deli corned beef, finely chopped

  • 2 tablespoons dried minced onion

  • 2 tablespoons dried parsley flakes

  • 2 tablespoons dill weed, divided

  • 1/2 to 1 teaspoon seasoned salt

  • 1 round unsliced loaf (1 pound) sourdough or rye bread

  • Assorted vegetables and crackers

Directions

In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace a large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers. Yield: 4 cups.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: