Corned Beef Dillweed Dip
- 16 oz. sour cream
- 16 oz. mayonnaise
- 3 Tbs. dillweed
- 6 Tbs. dried minced onions
- 1/4 lb. corned beef, sliced thin
- 1 large round or oval loaf of bread
Shred the corned beef into small pieces with your hands. Combine all ingredients, except for the bread, in a large glass bowl. Cover with plastic wrap and refrigerate overnight.
An hour before serving, remove the glass bowl from the refrigerator. Hollow out the middle of your large loaf of bread, reserving the hollowed out pieces for dipping. Spoon the dip from the bowl into the hollowed out portion of your large loaf and allow to rest on your kitchen counter until serving.
Place the bread bowl full of the dip on a large platter. Surround the loaf with the hollowed out pieces, crunchy vegetables or any other hearty bread pieces.
David Peters of Chicago