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RYE BOAT DIP 
1 1/3 c. sour cream
1 1/3 c. mayonnaise
2 tsp. dry minced onion
2 tsp. dill weed
2 tsp. parsley
2 tsp. Beau Monde
2 (3 oz.) cans corned beef
2 loaves unsliced rye bread

Combine sour cream, mayonnaise, onion, dill, parsley, Beau Monde. Chop corned beef up into small pieces and add to dip mixture. Refrigerate 10-12 hours prior to serving.

Cut top out of rye loaf. Remove top and pull out bread to make a hole. Cut remaining loaf and pieces from inside first loaf into chunks. Place dip into hollow in the 1st loaf. Use pieces of rye to dip and eat.

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