Rye Bread Dip

Posted on by Haschaeffer

 

 

RYE BREAD DIP

  • Difficulty: Easy
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Peggy

Ingredients

  • 1 large, whole, round or long loaf of rye bread
  • 1 package of chipped beef
  • 1 1/2 cup mayonnaise
  • 1 1/2 cup sour cream
  • 2 tbsp dill seasoning
  • 2 tbsp beau monde spice
  • 1 tbsp chopped onion
  • 2 tbsp chopped parsley

Directions

  1. Scoop out bread in large chunks – leaving a 1 inch shell, forming a bowl.
  2. Mix all other ingredients together and put into bread shell.
  3. Take the large chunks of scooped out bread and cut into pieces t use as dippers for the dip.

Often there are not enough dippers. It is wise to buy an extra smaller loaf of rye bread that can be cut into pieces and better satisfy your guests or others. Also, you may sometimes want to add some extra chipped beef to the recipe (this has frequently been offered in recommendation; however, there are no official adjustments to the recipe recognizing this advice).

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