1 1/3 c Mayo 2 tsp Beaumonde
1 1/3 c sour cream 2Tbl Minced Onion
2 Tbl Dill Weed sprinkling of parsley flakes
Mix all ingredients well. Refrigerate for at least 2 hours.
Hollow out round rye (1 lb loaf) and place dill dip inside. Arrange bread pieces around loaf.