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Emerald Isle Dip Recipe

Emerald Isle Dip Recipe photo by Taste of Home

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For Nancy Citro, providing her popular appetizer for get-togethers has become a necessity. She pens from Cape Coral, Florida, "Friends joke that they won't go to parties unless I bring my dip. And I've lost count of how many times I've written down the recipe for people! Nancy likes to serve her snack with extra bread for dipping.—Nancy Citro, Cape Coral, Florida

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Emerald Isle Dip Recipe

Prep: 20 min. + chilling

Yield: 32 Servings

20 20

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 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.

Originally published as Emerald Isle Dip in Country Woman March/April 1999, p19

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Emerald Isle Dip

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Reviewed on Mar. 21, 2013 by MrsHanna

I made this dip for St Patty's Day this year and the family enjoyed it! I would use less of the spices because it seemed to "grainy" with every bite and I would add more meat!

Reviewed on Mar. 16, 2013 by bubbalou1313

Best dip ever

Reviewed on Mar. 19, 2010 by lward0906

It was a HUGE hit at our family St. Patty's Day party. Everyone loved the bread but it was also great with veggies. It is very easy to make and works well with Hawaiian Sweet bread as well.