Recipe#9588

Title: Beef Dip 01

From: Nancy Berry nlberry@prodigy.net 
 Newsgroups: rec.food.recipes 
 Subject: Super Dip 
 Date: 22 Dec 1998 22:35:09 -0700 
 Message-ID: <367D5101.1A328B4@prodigy.net> 

1 pint (16 oz) sour cream
 1 1/3 cups mayonaise
 2 tablespoons dried dill
 2 tablespoons dried parsley flakes
 2 tablespoons dried minced onion
 2 1/4 ounce jar sliced dried beef chopped (about 3/4 cup)
 2 round pumpernickel breads about 1 pound each, unsliced
 In a medium sized bowl, mix all the ingredients together except
 the breads. Cover and refrigerate for at least 1 hour.  Using a
 serrated knife, cut a hole in the top of one of the breads. Hollow
 out the bread, leaving 1 inch of bread around the sides, creating
 a bowl. Pour the dip mixture into the hollowed-out bread shell.
 Cut the second bread and the top and insides of the first one into
 1 inch chunks and use for dipping.