From the kitchen of Ann Marie Barkwell. This popular
appetizer has been at many a gathering.
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
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.
|"You cannot do a kindness too soon, for you never know how soon it will be too late."
In this photo, the dip was served in a small bowl along
side a bowl of chunked rye.