Hot Beef Dip in Round Rye Bread
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- round rye bread
- 8oz. mayonnaise
- 8oz. sour cream
- 2 Tbsp
- worcestershire sauce
- 3 pkg
- buddig corned beef or chipped beef
- chopped green onions to taste
1Blend together very well all ingredience and put into a hollowed out round rye bread. (Cut the top off the bread & save. Hollow out bread leaving enough bread on the sides to hold the beef mixture.)
2Fill bread with dip, put bread top back on and bake covered with foil 30 min. at 350 degrees. Uncover and bake 10 minutes longer to crisp the crust. Serve with crackers or bread from the hollow.
(I find that the bread chunks from the hollow do not work well for picking up the dip. I put a spoon in the dip and use crackers. Dip will be a little runny.