Corned Beef Bread Dip

I got this recipe years ago after having it at a food day at work. This works well with any party… it’s a little different than the average dips, yet it can go with a variety of other foods, best of all, it’s prepared ahead…

TIPS

I usually double the recipe.

Try to get the deli clerk to slice the corned beef very very thin. Then all you have to do is pull it apart.. if they slice it too thick to do that... simply finely chop it.

Make sure you make this the night before… it really does need time to blend the flavors, if you must give it less time in the fridge, give it at least 3 hours.

You will need two loaves of bread. One round loaf with the top cut off, and the inside scooped out. Break up the top and scooped out portion into chunks to dip. Make sure you leave an ample “wall” around the sides. When ready to serve pour dip into bread bowl. Break the second loaf into pieces to dip. The second loaf can be any shape.







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Recipe:  Corned Beef Bread Dip

All you need:

¾ cup mayonnaise
¾ cup sour cream
¼ lb. thinly sliced deli corned beef, pulled gently apart into tiny pieces
1 tablespoon minced onion
1 tablespoon finely chopped fresh parsley
1 teaspoon dill
½ teaspoon salt
2 loaves of bread, one round

All you need to do:

Combine all ingredients EXCEPT bread in large bowl. Blend well. Refrigerate overnight.

Prepare breads (see above).