Zippy Horseradish Dip

by Judy McCann

 

• 1 loaf round rye bread
• 1/2 cup prepared horseradish
• 16 ounces sour cream
• 2 cans (4-1/2 oz each) of deviled ham
• 1-1/2 cup mayonnaise
• 1/4 cup chopped onions
• 1/2 teaspoon dillweed
• 1 teaspoon beau monde
• 1 tablespoon chopped parsley

Cut the top off of the rye round bread. Remove the bread from the inside to make a hollow, carefully cutting the bread into finger-sized pieces. Mix the horseradish, sour cream, deviled ham, mayonnaise, onions, dillweed, beau monde and parsley.

Spoon all of the above into the hollowed out rye loaf. Place on tray and arrange the bite size pieces of the bread from the inside of the loaf around the outside. Serve with lots of fresh vegetables or crackers.

 

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This Archived Page created between 1994 and 2001. Modified August 2007

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