If you’re like me, you’re always on the hunt for unique and delicious recipes that are not only easy to prepare but are also a guaranteed hit at any gathering. Today, I’m excited to share one of my all-time favorites – the Dill Rye Bread Dip. This recipe is a delightful blend of creamy sour cream, tangy dill, and rich corned beef, all served in a hollowed-out rye bread. The result? A dip that’s not just tasty, but also visually appealing! Plus, the bread bowl doubles as an edible dish. How cool is that? The Dill Rye Bread Dip is perfect for any occasion – from casual movie nights at home to fancy dinner parties. Trust me; once you’ve tried it, you’ll be dreaming of more. So, let’s dive right into the recipe!
Ingredients
- 1 pt. sour cream
- 3 Tbsp. parsley flakes
- 2 tsp. Beau Monde
- 2 tsp. dill weed
- 1 pt. Hellmann’s mayonnaise (no Miracle Whip)
- 2 Tbsp. minced onion
- 3 pkg. corned beef lunch meat
- 1 round rye bread
Dip Preparation
- Combine all the ingredients in a large mixing bowl.
- Tear all the meat into small pieces and mix into dip.
- Cut round circle in top of bread and remove like a lid.
- Dip inside of bread out and save.
- Pour dip into hollowed out bread.
- Place bread on a platter and put your bread saved around the bread dip.
Calorie: 350
Total cooking time: 20 minutes
Difficulty level: Easy

The Dill Rye Bread Dip Saga
Once upon a time, in a kitchen not too far away, I decided to roll up my sleeves and create the mythical dish known as Dill Rye Bread Dip. Now, let’s get one thing straight: this isn’t your grandma’s party dip. No, my friends, this is the stuff of legends, stories passed down through generations of potlucks and family gatherings.
A Gather of Ingredients
The first step, as always, was to gather my ingredients. It was like assembling a team of superfoods, each with its own unique superpower. Sour cream with its tangy creaminess, parsley flakes bringing the green and the flavor, Beau Monde, the mysterious spice blend with a French name and a Swiss origin, and dill weed, the underrated herb with a name that does it no justice.
Then there was the Hellmann’s mayonnaise, the only mayonnaise that can rightfully call itself mayonnaise (no Miracle Whip, thank you), and minced onion, the humble veggie with a punch. The corned beef, the star of the show, and last but not least, the round rye bread, the vessel that would carry our delicious dip.
The Mixing Bowl Dance
With all the ingredients gathered, it was time for the Mixing Bowl Dance. This is a critical part of the process, where you combine all the ingredients in a large mixing bowl. It’s a delicate dance, where the sour cream and mayonnaise waltz together, the parsley flakes and dill weed tango, and the minced onion and corned beef do a little salsa. The Beau Monde watches from the sidelines, quietly adding its unique flavor to the mix.
The Meat Tear
Next up was the meat tear. This might sound like an unfortunate kitchen accident, but it’s actually a crucial step in our dip preparation. You tear all the meat into small pieces and mix it into the dip. It’s a messy job, but someone’s got to do it. And let’s be honest, there’s something oddly satisfying about tearing meat into small pieces.
The Bread Surgery
Now for the part that requires some degree of surgical precision: the bread surgery. You cut a round circle in the top of the bread and remove it like a lid. It’s like performing a bread lobotomy. But unlike a lobotomy, you get to keep the bread bits for later.
The Dip Transplant
After the bread surgery, it was time for the dip transplant. This is where you pour the dip into the hollowed-out bread. It’s a delicate operation, but one that’s worth the effort. And let’s be honest, isn’t every dish better when you can eat the bowl it comes in?
The Final Presentation
The final step was to place the bread on a platter and arrange the saved bread pieces around the bread dip. It’s like creating a bread fortress around your dip. And there you have it, a dish that’s part dip, part bread, and all delicious.
The Dill Rye Bread Dip Aftermath
And so, my friends, that’s the tale of the Dill Rye Bread Dip. A dish that’s more than the sum of its parts. A dish that brings together sour cream, parsley flakes, Beau Monde, dill weed, mayonnaise, onion, corned beef, and bread in a symphony of flavors. A dish that’s worth every bit of effort and mess it requires. And most importantly, a dish that’s always a hit at potlucks and family gatherings. And that, my friends, is no small feat.