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.
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.
Combine all ingredients, except bread.
Chill.
Take loaf of rye bread and hollow it out.
Fill with dip.
Use cubes of rye bread for the dip.
Have toothpicks available.
Mix and refrigerate all except rye bread.
Cut center out of round rye bread; scoop bread inside out for a bowl.
Break bread into bite-size pieces.
Set aside.
Just before serving, fill bread bowl with dip.
Place bread pieces around bowl with toothpicks. When dip is gone, eat bread bowl.
Warm beer to take the chill off.
Pour it into measuring cup; set aside.
Heat remaining ingredients, except bread.
Stir until thick.
Remove from heat.
Pour in 1/4 cup beer; stir.
Wait 15 minutes.
Do this until all beer is gone.
Dip is ready.
Carve out inside of rye bread.
Cut into chunks for dipping.
Pour dip into bread bowl.
Chop onion and chipped beef.
Mix sour cream, mayo, parsley and dill weed with chopped onion and chipped beef.
Scoop out middle of rye bread and cut into cubes.
Place on a tray around hollow rye bread.
Put filling in the middle of the cut-out loaf of bread. Eat dip with bread.
Serves a party!
Cut out center of rye bread and make cubes out of it.
Mix and chill the sour cream, mayonnaise, parsley, onion and beef.
When ready to serve, fill the rye bread with preceding mixture.
Place cubes of bread along the side.
Use the cubes to dip.
Mix mayonnaise, sour cream, parsley, onion flakes and dill in a bowl.
Cut dried beef into small pieces and fold into mixture. Cut rye bread into chunks.
Dip the bread!
Mix all together.
Cut out hole in rye bread and slice up. Pour dip into rye bread.
Mix ingredients and serve with rye bread.
Mix together ingredients.
Chill for 1 hour.
Hollow out one loaf of bread, cut extra bread in cubes for dipping.
Cut second loaf of rye bread in cubes.
Place mixture in hollowed bread.
Cut out center of bread.
Use pieces of rye bread as dippers.
Scoop out center of rye bread.
Mix together the first 8 ingredients and fill center of rye bread.
Arrange slices from 1 party stick dark rye and 1 party stick light rye around the edges.
Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread \"boat\" with dip. Place bread \"boat\" on a serving tray and arrange the bread pieces around it.
Slice dried beef.
Mix all ingredients.
Let set for a couple of hours in refrigerator.
Pull out center of round loaf of rye bread forming a bowl with bread.
Break up the pulled out part in small pieces.
Fill \"bread bowl\" with dip mixture and arrange pieces around \"bread bowl.\"
Serve.
Cut round top off of loaf to use for a lid.
Hollow out loaf of bread and save insides for dipping.
Mix all ingredients and pour into hollowed out loaf.
Put \"lid\" on and let set in refrigerator 3 or 4 hours till well chilled.
Dip insides, crackers or toasted party rye slices--use your imagination.
Mix dip and let sit 4 to 5 hours.
\"Light\" versions of mayonnaise and sour cream may be used.
To cut down on saltiness, boil dried beef for a minute and drain well before adding it to mixture.
Cut off top(s) of rye bread, scoop out center and cut into cubes for dipping later (fresh vegetables may be used also). Fill the center of bread with dip.
You can eat the whole thing.
Mix and chill.
Serve in a hollowed out round loaf of rye bread.
Use rye bread to dip.
Beat cream cheese until creamy.
Add sour cream and mayo.
Beat until smooth.
Add beef, onion and garlic powder.
Carve large oval in top of rye bread and scoop out inside, leaving shell about 1/2-inch thick.
Reserve scooped out bread.
Stuff bread shell with dip.
Place on baking sheet.
Cover top and sides with foil.
Bake at 350\u00b0 for 50 minutes.
Serve with crackers and scooped out bread.
Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
Bring bread and water slowly to boil and mash thoroughly with a potato masher.
Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
Whip cream and serve on the side with soup.