Emerald Isle Dip Recipe
By á-1820
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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
Details
Servings 32
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
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.
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