Emerald Isle Dip

This popular appetizer is great for get-togethers. Serve this snack with extra bread for dipping.


4 cups (32 servings)


2 cups mayonnaise
2 cups (16 ounces) sour cream
1 (2 ounce) package thinly sliced deli corned 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 (1 pound) round unsliced loaf sourdough or rye bread
assorted vegetables and crackers


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

Trace a large shamrock pattern onto a piece of wax paper; cut out. Place on loaf. Carefully cut out and removed 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.

Estimated Time

Preparation Time: 20 minutes
Refrigeration Time: 8 hours

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