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LOCATION: Recipes >> Dips >> Beef Dip 01

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Dried Beef Dip

1 pint (16 oz) sour cream
1 1/3 cups mayonaise
2 tablespoons dried dill
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
2 1/4 ounce jar sliced dried beef chopped (about 3/4 cup)
2 round pumpernickel breads about 1 pound each, unsliced

In a medium sized bowl, mix all the ingredients together except
the breads. Cover and refrigerate for at least 1 hour. Using a
serrated knife, cut a hole in the top of one of the breads. Hollow
out the bread, leaving 1 inch of bread around the sides, creating
a bowl. Pour the dip mixture into the hollowed-out bread shell.
Cut the second bread and the top and insides of the first one into
1 inch chunks and use for dipping.

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