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RYE BREAD DILL DIP 
2 tbsp. minced onion
2 tbsp. dill weed
2 tbsp. parsley
2 pkg. corn bread, shredded
1 1/2 c. mayonnaise
1 1/3 c. sour cream
1 round loaf of light rye bread

Mix all ingredients together; chill for a few hours or overnight. Cut out inside of loaf; set aside inner bread. Fill loaf with dill dip. Cut leftover bread into bite-size pieces and arrange around bread. It is recommended to have an extra loaf to cut up into small pieces.
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