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Rye Bread Boat Dip

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Chef BFranks

"This is a rye bread boat dip."
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1 d 10 m servings 321 cals
Original recipe yields 20 servings

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  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 321 calories; 33.6 g fat; 2.8 g carbohydrates; 3.4 g protein; 33 mg cholesterol; 382 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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