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BEEF STUFFED PUMPERNICKEL LOAF 
1 round loaf pumpernickel bread (unsliced)
1 pt. sour cream
2 c. mayonnaise
2 tsp. dill weed
2 tsp. Beaumond seasoning
2 tbsp. minced onion
2 tbsp. minced parsley
1 1/2 lb. chipped dry beef (broken into small pieces)

Slice off top of bread 1 inch from the top peak. Hollow out bread by pinching out pieces of soft inside bread. Leave 1/2 inch thick shell all around. Mix all ingredients and use hollow pumpernickel bread as a bowl. Dip bread pieces into the dip or vegetables.

Variation: Bread - try seedless rye. Meat - try shredded ham or try bacon bits.

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