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Rye Boat Dip



From the kitchen of AnnMarie Barkwell



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I've been making this appetizer for over 25 years. Back when we stayed up until midnight, we'd have it at our New Year's Eve party. The dip was originally served in a hollowed out loaf of rye, hence the name.



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.

Serve bread cubes in a bowl next to the dip.







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