Emerald Isle Dip

• 2 cups mayonnaise
• 2 cups sour cream
• 1 package (2 ounces) 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 round unsliced loaf (1 pound) sourdough or rye bread
• Assorted vegetables and crackers

1. 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.

mayonnaise, sour cream, deli, onion, parsley flakes, dill weed, salt, sourdough, vegetables

Taken from www.tasteofhome.com/recipes/emerald-isle-dip/ (may not work)