Corned Beef Dip – needlery!



	I love corned beef and can remember it when you could get it in slices at the deli. I can’t find it like that around here any more. The best I can find is packed in a can, but it still tastes the same. This has become one of my favorite dips, especially when I use rye or pumpernickel bread for the serving "dish". CORNED BEEF DIP 1 pint sour cream 1 (12 oz.) can, pkg. corn beef 1 cup mayonnaise 1 1/2-2 teaspoon dill weed 2 teaspoon seasoning salt 2 tablespoon minced onion 2 tablespoon minced parsley Unsliced round rye bread or crackers Mix all ingredients together; chill several hours. Cut off top of unsliced round rye bread. Scoop out leaving a shell. Cut scooped out bread in chunks (or use crackers). Put dip in shell and serve.