By Pop’s at SMF.
A “killer dill dip” he made with his father and sold in their meat market.
1 pt. sour cream
1 pt. mayonnaise
2 tbsp. dill seed
2 tbsp. minced onion
2 tbsp. dried parsley flakes
Mix and let set overnight.
Add chopped dried beef an hour before serving.
We usually hollow out a pumpernickel or pump/rye 2lb. loaf, cutting up what was taken out and filling the cavity with the dip. Once the cut up pieces are gone, break off the ‘bowl’ and eat it too!
This was cut down from a deli recipe we’d sell from the counter by the pound, it was about 200 lbs. a day during the holidays per store!
He offered this to use with Dried Beef.