Corned Beef in Rye
|• 1 and 1/3 cups sour cream|
|• 1 and 1/3 cups mayonnaise|
|• 2 tsp dill seed|
|• 2 tbs onion, minced|
|• 10 oz corned beef, shredded|
|• 2 tbs fresh parsley, chopped|
|• 1 round loaf dark rye or pumpernickel or multi grain bread|
- Mix first 6 ingredients until well blended. Cover and refrigerate for 1-2 hours.
- Hollow out bread, cutting removed bread into bite sized pieces.
- Just before serving, place corned beef mixture into the bread bowl.
- Serve along with bite sized pieces of bread.