Self-Destruct Dip

My aunt called this Lebanese loaf, but as there isn't any middle eastern spices in the dip, I think the term Self-destruct Dip is more apt. It is literally the best dip ever!

1 long french bread loaf, or round loaf - slice off top and hollow out, save top

Fill with mixture of:
1 8 oz. package cream cheese
1 c. sour cream
1/4 c. mayo
1 jar chipped beef, rinsed, dried and chopped
1 small can green chili's
1 chopped onion
2 pressed garlic cloves
1 c. chopped walnuts
(optional: finely chopped parsley)

Fill loaf shell, put top back on, wrap in foil
Bake 2 1/2 hours at 25o degrees
Serve with veggies or crackers

Tip from my aunt Mel: Don't use a mixer, just stir all together!!


This picture is not mine, I forgot to take a picture of the loaf, but it looks a lot like this photo. This photo is from here. I'm sure her recipe is equally delicious...well, almost as delicious. :)