Emerald Isle Dip

Name: Emerald Isle Dip
Ingredients: 2 cups mayonnaise; 2 cups 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

9 ingredients

1 steps

Ingredients

2 cups mayonnaise
2 cups 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

1

In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the 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.