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
- 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
- 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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