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BB’s Pumpernickel Dip

BB (Barbra Beauchamp) is our Aunt. She was married to our mother’s brother, Johnny Beauchamp. BB is a wonderful cook and shared some of her recipes with us. This is so simple and has a wonderful flavor.

BB’s Pumpernickel Dip

Ingredients:
1 large round pumpernickel bread
1 1/3 cup mayonnaise
1 cup sour cream
2 teaspoons Beau Mond season salt
2 teaspoons dill weed
2 tablespoons parsley
2-3 spring onion, chopped
9 ounces corned beef, chopped

Directions:
Remove top and hollow out the inside of bread round, reserving bread. Mix the remaining ingredients and chill for 2 hours. Fill bread with dip and serve with reserved bread.

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Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

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