From the kitchen of Ann Marie Barkwell.  This popular
appetizer has been at many a gathering.   
Mix together:
1 1/3 c sour cream
1 1/3 c mayonnaise
2 tsp Beau Monde
2 tsp dill seed
2 Tbsp minced onion
2 Tbsp parsley
1 pckg corned beef

Keep refrigerated.

Cut center out of a loaf of rye
bread to make a "boat."

Cut center piece into chunks.
May also cube an additional loaf
of
rye or marbled rye bread.

When ready to serve, put dip
in hole of bread boat.
Dip the bread cubes in the dip.
Rye Boat Dip
In this photo, the dip was served in a small bowl along side
a bowl of chunked rye.
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Rye Boat Dip
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