Prep 15 mins
Cook 0 mins
I live in Oklahoma and football game days are always big at my house. My guest always request this dip. This is a very rich dip and has a flavor that you just can't get enough of. After posting and getting a couple of review's I saw the importance of making sure the bread is Hawaiian Bread. This is a very rich dip and the sweetness of the bread is the kicker. The corn beef that I use is not in a jar it is in small thin waffer slices in a package, or deli sliced. I use a food processor for mixing.
- Combine mayonnaise and sour cream.
- Add parsley,beaumonde,and dill.
- Chop the corn beef and onion very small and add to the mixture.
- Scoop the center out of one of the loaves of bread and reserve. Make sure the hole is big enough to hold the dip.
- Slice the reserved bread and the other loaf of bread into three or four inch cubes.
- Place cubes around the bread bowl and serve.
- Do not sub another bread in this recipe -- the key ingredient is the sweetness of the Hawaiian bread.
- Make ahead if you can, much better after it has meld.
I tried this last night and wasn't very impressed when I tried it right after making. However, a night in the fridge made a HUGE difference and really kicked up the flavor. The only change was that I used 4 tbl. of minced fresh Italian parsley rather than dried. The Hawaiian bread makes the perfect scoop, as its sweetness adds a good counterpoint. This will definitely go in my collection of "what to take to the party" recipes. Thanks!
This was a good dip. I did cut down on the beau monde seasoning and just used 1 tsp instead of 2 tsp and I also only used 1 (5oz) jar of dried corned beef instead of 3 (4oz). It was still alittle to salty for DH and I, but it went very well at the game day party we had at our house today. None was lefted over. Everyone loved it! Thanks so much for sharing your recipe.