Copyright © 2014 The FOURnet Information Network. All rights reserved.

RYE BREAD AND DIP 
1 lb. loaf round rye bread
1 c. (8 oz.) sour cream
1 1/2 c. mayonnaise
1 (5 oz.) pkg. dried beef (rinse, if salty)
2 tsp. dill weed
2 tsp. minced onion
2 tsp. parsley
2 tsp. celery salt
1 tsp. garlic powder

Mix above ingredients together. Hollow out the top of the rye bread by cutting a hole out of the top and then tearing bite size pieces of the soft bread. Use the hollowed loaf as a bowl for the dip and the soft bread pieces to dip and eat. Great at parties!
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s