Recipe by Country Cook in Oklahoma
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.
Top Review by Vina
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!
- 2 loaves round Hawaiian bread
- 1 cup helmans mayonnaise
- 8 ounces sour cream
- 2 tablespoons dried parsley
- 2 teaspoons beau monde seasoning
- 2 teaspoons dill weed
- 3 (4 ounce) packages corned beef
- 5 green onions
Directions See How It's Made
- 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.