1990 Community Recipe · Mother's Cookbook Collection
Rye Bread Dip
An old-fashioned party recipe submitted by Lisa Hyland and preserved from a local Christmas cookbook.
Gather
Ingredients
- 1 round loaf rye bread
- 1 (8-ounce) package cream cheese, softened
- 1½ cups sour cream
- 2 (4-ounce) packages dried beef, chopped
- ¼ cup chopped green pepper
- ⅛ cup chopped onion
- 1–2 tablespoons Worcestershire sauce
Prepare
Directions
- Combine all ingredients except the bread and mix until well blended.
- Cut a hole in the top of the round rye loaf and lift off the top.
- Hollow out the loaf, keeping the bread pieces for dipping.
- Fill the hollowed loaf with the dip and serve with the reserved bread chunks.
Kitchen Notes
This is the original rye-bread presentation; use a different serving vessel and dippers if adapting for a grain-free household.
Archive recipe, not independently tested for The Hungry Canary.
Original Source
Submitted by Lisa Hyland. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 5. Preserved from Mother's collection.