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Monday, March 14, 2011

♥ Emerald Isle Dip ♥

Ingredients:
* 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

Directions:
* 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~~

2 comments:

YourTeaLife said...

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

Happy St Patrick's Day!
Pat

Bernideen said...

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