2 loaves crusty caroway rye bread
16 oz mayonnaise
16 oz sour cream (I use reduced fat)
3 packages buddig beef, diced
1 Tablespoon dehydrated onions
2 teaspoons Beau Monde (by Spice Islands)
1 teaspoon dill weed
Combine mayo, sour cream, beef and spices and chill for several hours before serving. Cut away center of one loaf of rye bread to form a bowl. Cut remaining bread into cubes for dipping. Pour beef mixture into bread bowl when ready to serve and surround with bread cubes.
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