It's a beef dip served in a round pumpernickel bread bowl. Finish the dip and eat the bowl too!
PUMPERNICKEL DIP (Lee Lindamood)
1 loaf of round pumpernickel bread, unsliced
2 pkg. (3 oz. ea.) dried beef, diced
1 1/2 c. sour cream
2 T. minced onion
1-2 t. fresh dill, chopped
1 1/2 c. Hellmann's mayonnaise
2 t. Spice Islands beau monde seasoning
1-2 T. fresh parsley, chopped
garlic to taste (optional)
Mix all dip ingredients (except bread) together in a large bowl and refrigerate, covered, for 24 hours. With a sharp knife cut the top off the bread, lengthwise, about 1 inch deep (you're making it into a serving bowl). Run a knife around the inside of the bread, leaving about 1/2 to 1 inch of a rim. Remove the inner core of bread and cut it into cubes, seal in a plastic bag and refrigerate to keep fresh (you will serve these to dip with later). Let the bread bowl and the lid sit out overnight (so it won't get soggy when you fill it with the dip). The next day fill the bread "bowl" with chilled mixture and cover with the bread "lid". Place on a serving platter and put the cubed bread around the bowl (you will need to cube additional bread for service).
Pumpernickel Dip recipe is published in our January, 2002 Menu Minder.