| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Appetizers, Dips |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Sour cream; (16 oz.) |
| 1 1/3 |
c |
Mayonnaise |
| 2 |
tb |
Dried dill weed |
| 1 |
tb |
Dried parsley; (flakes) |
| 2 |
tb |
Minced onions; (dried) |
| 1 |
|
Jars Dried beef; (2 1/2 oz.) about 3/4 cup |
| 2 |
|
Pumpernickel bread; 1 lb., unsliced |
INSTRUCTIONS
Recipe by: Source: WKBWTV In a medium-sized bowl, mix all the ingredients
together except the breads. Cover and refrigerate for at least 1 hour.
Using a serrated knife, cut a hole in the top of one of the breads. Hollow
out the bread, leaving 1 inch of bread around the sides, creating a bowl.
Pour the dip mixture into the hollowed-out bread shell. Cut the second
bread and the top and insides of the first one into 1-inch chunks and use
for dipping. Made 1/97 (Rated: **** out of ****) Yield: 3 1/2 cups
Posted to recipelu-digest by GramWag@aol.com on Feb 5, 1998
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