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Add a photoServings: 1
Ingredients
- 1 pt Lowfat sour cream, (16 ounce.)
- 1Â 1/3 c. Mayonnaise
- 2 Tbsp. Dry dill weed
- 1 Tbsp. Dry parsley, (flakes)
- 2 Tbsp. Chopped onions, (dry)
- 1 jar Dry beef, (2 1/2 ounce.) about 3/4 c.
- 2 x Pumpernickel bread, 1 lb., unsliced
Directions
- In a medium-sized bowl, mix all the ingredients together except the breads. Cover and chill 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 mix 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. Made 1/97 (Rated:**** out of****)
- Yield: 3 1/2 c.
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