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Ingredients1 d 10 m servings 321 cals
Original recipe yields 20 servings
- 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.
Per Serving: 321 calories; 33.6 g fat; 2.8 g carbohydrates; 3.4 g protein; 33 mg cholesterol; 382 mg sodium. Full nutrition