Corn Beef Dip In Bread Bowl Recipes

Steps:

• Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
• Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

Steps:

• 1. Mix all ingredients together. Chill for at least 2 hours, or overnight. Serve with 2 loaves freshly cubed french bread.

Steps:

• Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef; toss to coat. Serve with crackers or vegetables.

Steps:

• Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
• Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

Steps:

• Thoroughly mix all ingredients together and refrigerate overnight. Serve with rye or pumpernickel cocktail bread or crackers.

Steps:

• Shred or mince Corned Beef.
• In a bowl place mayo and sour cream.
• Add spice and corned beef.
• Stir all ingredients together.
• Hollow out round rye bread, set aside insides.
• After the dip is blended together put into bread bowl.
• Chunk the extra bread into double bite size pieces.
• Also good with Trisket crackers.
• Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
• Transfer onion to a large mixing bowl.
• Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
• Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
• Spoon the corned beef mixture into the bread bowl.
• Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
• Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

Steps:

• 1. Cut a hole out of the top of bread, leaving 1 inch wall around sides and bottom. Cut the bread you pulled out into bite size pieces to use for dipping.
• 2. Mix all other ingredients together and pour into bread bowl. Serv with bread pieces and crackers.

Steps:

• Mix all of the ingredients in a bowl except bread and refrigerate.
• Take one round of bread and tear it into bite size pieces.
• Take the other round of bread and cut out the center of the bread.
• Tear the part you have cut out into bite size pieces also.
• When you are ready to serve this delicious dip put the dip into the round of bread and serve with the pieces!

Steps:

• Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping.
• In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
• Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.

Steps:

• 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.

Steps:

• In a large bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. , To serve dip, cut the top fourth off the loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables.