Ingredients
2 cups mayonnaise2 cups sour cream1 package (2 ounces) thinly sliced deli corned beef, finely chopped2 tablespoons dried minced onion2 tablespoons dried parsley flakes2 tablespoons dill weed, divided1/2 to 1 teaspoon seasoned salt1 round unsliced loaf (1 pound) sourdough or rye breadAssorted vegetables and crackers
Preparation
In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.
