1,(1#) round loaf of rye bread. 1/4# pound shredded roast beef lunch meat.(
corned beef could also be used.) 1,C. mayonnaise. 1,C. sour cream. 3, Tbs.dried dill weed. 3, tsp. celery salt.
Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf and cut into bite size cubes for dipping. In a medium bowl, blend sour cream, mayonnaise, beef, and seasonings. Mix thoroughly, cover and chill for at least 1 hr. spoon chilled dip into hollowed out bread bowl and serve with cubed bread for dipping. ( Bon Voyage ).
Submitted By: Sue St..Marie from MI on 2006-08-28