This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).
Rye Bread Dip
1 1/2 pints sour cream
3 T. parsley flakes
2 t. Beau Monde
1 1/2 pints mayonnaise
2 t. dill weed
2 T minced onion
3 3oz pkgs. chipped beef, shredded
Combine all ingredients and pour into prepared round rye bread loaf.
To Prepare Round Rye:
Cut off top. Pull out inside of loaf into bite size pieces to use as dippers. Tear up top also. (- This recipe will fill one round rye loaf twice or make two separate ones. -)