The shamrock shape adds a festive flavor which will add to the FUN!! Give this dip a try and leave a comment and let us know how you liked it :-)
Yum
Emerald Isle Dip
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, rye or Hawaiian Sweet bread
Assorted vegetables and crackers
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, rye or Hawaiian Sweet bread
Assorted vegetables and crackers
1. In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight.
2. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside.
3. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes.
4. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.
Image and recipe from http://www.TasteOfHome.com
No comments:
Post a Comment
Leave a comment