Rye Boat Dip

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

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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