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Monday, March 14, 2011

♥ Emerald Isle Dip ♥

* 2 cups mayonnaise
* 2 cups (16 ounces) sour cream
* 1 package (2 ounces) thinly sliced deli corned beef, finely chopped
* 2 tablespoons dried minced onion
* 2 tablespoons dried parsley flakes
* 2 tablespoons dill weed, divided
* 1/2 to 1 teaspoon seasoned salt
* 1 round unsliced loaf (1 pound) sourdough or rye bread
* Assorted vegetables and crackers

* In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern (see download below) onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.

Yield: 4 cups.

Download Shamrock-shape HERE

~~Country Woman March/April 1999~~


YourTeaLife said...

Looks easy and delicious. Thanks for the recipe and shamrock download.

Happy St Patrick's Day!

Bernideen said...

Oh Yum! Thanks for another recipe for my Irish Dinner Folder!