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Corned Beef Dip

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".


  • 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.

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