Dill Dip

I've been making this dip for years. I get a 1lb round rye, cut off the top and tear out the inside (making a bowl) and tear up all the bread I took out and from the top and set aside. Then I put this dip inside the bread bowl (on a platter) and put the torn-up bread around it. People eat the bread with the dip. It's delicious.

INGREDIENTS:

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

INSTRUCTIONS:

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.