1 tbsp. minced onion
1 tsp. dill weed
1 1/4 c. sour cream
1 1/4 c. mayo.
3 (3 oz.) pkg. corned beef (cut into small pieces)
1 round loaf dark rye or pumpernickel bread

Mix onion, dill weed, sour cream, mayonnaise and corned beef. Refrigerate overnight or 2 hours before using. Hollow out bread and fill with dip. Cut hollowed out bread into small pieces and use to dip.