Dilly Rye Bread Dip

By Ami Zarichnak

Dilly Rye Bread Dip

Zarichnak, Amy Headshot.jpg

My mother has been making this for as long as I can remember.  We have it every holiday season.  I had absolutely no clue where the recipe came from until I moved back home to western Pennsylvania around 2011 and started working at a company about 10 miles from where my mother had worked when I was in high school.  That holiday season, someone I worked with brought in this exact dish for our holiday potluck!  I cornered him and asked where he got the recipe, because it was our family recipe (or so I thought!).  As it turned out, it was also a family recipe of his.  One of his relatives had worked with my mom, and that’s how recipes travel in small towns!  This may possibly have origins in either northwestern Pennsylvania or southwestern New York.  Regardless, dip recipes abound, and this is a particularly good one.  Enjoy!

Prep time:  25 minutes
Makes approximately two cups of dip

1 (1 pound) loaf round rye bread
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) jar dried chipped beef, chopped
1 teaspoon Beau Monde ™ seasoning
2 teaspoons celery salt
3 tablespoons dried dill weed

Using a bread knife, remove the crown of the bread. Hollow out the inside of the loaf, and cut or tear all the cut-out into bite size cubes for dipping.

In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour to let flavors mingle.

Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.