- Chipped beef dip served in a bread bowl
- Lori Kimble
- 1-1/3 cups (325 ml) sour cream
- 1-1/2 cups (350 ml) mayo
- 2 tsp (10 ml). dillweed
- 2 tbsp (30 ml). parsley
- 2 tbsp (30 ml). minced onion
- 1 family size package of dried beef
- Shred dried beef.
- Blend all ingredients well.
- Mix ahead of time and refrigerate to let flavors blend.
- Serve in a scooped out, rounded loaf of pumpernickel or dark rye bread.
- Cube scooped out bread for dipping.
- This dip is a family favorite!