Emerald Isle Dip


  • 2 cups mayonnaise
  • 2 cups (16 ounces) sour cream
  • 1 package (2-1/2 ounces) cooked corn beef, finely chopped
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons dill weed, divided
  • 1/2 to 1 teaspoon seasoned salt
  • 1 round unsliced loaf (1 pound) sourdough or rye bread
  • Assorted vegetables and crackers

Cooking Instructions

Step 1: In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt.  Cover and refrigerate overnight.

Step 2: Trace a large shamrock pattern onto a piece of waxed paper; cut out.  Place on loaf.  Carefully cut out and remove shamrock; set aside.  Hollow out loaf, leaving a 1/2-inch shell.  Cut removed bread and cutout shamrock into cubes.  Fill shell with dip; sprinkle with remaining dill.  Serve with bread cubes, vegetables, and crackers.

Enjoy this Irish bread-bowl dip from Taste of Home!